Honey Glazed Lotus Root
A classic dessert prepared by stuffing glutinous rice into the holes of lotus root, slow-cooking until tender, and finishing with a drizzle of rock sugar and malt syrup sauce.
Ingredients
lotus root (scrubbed clean)
800 g
glutinous rice (lightly soaked and drained)
1 cup
rock sugar
to taste
maltose
to taste
Instructions
1
Prepare the Lotus Root
Scrub the lotus root clean. Cut off a 3 cm long piece from one end of the lotus root (set this aside to use as a lid).
2
Stuff with Glutinous Rice
Rinse the glutinous rice thoroughly, soak lightly then drain. Stuff the glutinous rice into the holes of the lotus root, press the rice tight with chopsticks, and gently tap the lotus root on the table as you stuff to pack the rice firmly.
3
Attach the Lid
Place the reserved lotus root piece over the opening, insert toothpicks to secure it in place.
4
Cook the Lotus Root
Place the lotus root in a pot, add enough water to fully submerge it. Bring to a rolling boil over high heat, then turn to low heat and simmer for approximately 2 hours.
5
Add Sweeteners
Add the rock sugar, continue simmering on low heat for 1 hour. Turn the lotus root frequently to prevent sticking to the pot.
6
Finish
Turn off the heat once the cooking liquid has thickened. Before serving, remove the lotus root from the pot and cut it into small slices.
