Osmanthus Glutinous Rice Lotus Root
Lotus roots stuffed with glutinous rice, boiled with red dates and brown sugar, sliced and drizzled with osmanthus honey, delightfully fragrant and sticky.
Story
This classic dessert offers a perfect harmony of comforting textures and delicate floral aromas. Often enjoyed as a soothing sweet treat, it brings a touch of traditional elegance to the table with its beautifully glossy finish and deeply satisfying, tender bite.
Ingredients
lotus root (scrape off the outer skin, cut off 2.5 cm from one end with the stem)
1 section
glutinous rice (washed and soaked in warm water for 1 hour)
200 grams
red dates (washed)
25 grams
brown sugar
1 tablespoon
osmanthus honey
1 tablespoon
white sugar
3 teaspoons
Instructions
1
Step 1
Wash the glutinous rice, then soak in warm water for 1 hour, drain and set aside; wash the red dates.
2
Step 2
Peel the lotus root. Cut off 2.5 cm from one end along with the stem to save as a lid. Stuff the glutinous rice into the lotus root holes, using chopsticks to pack it tightly. Place the stem lid back on and secure the opening with a few toothpicks.
3
Step 3
Place the stuffed glutinous rice lotus root into a pot, add the red dates and brown sugar, and pour in enough water to submerge the lotus root. Bring to a boil over high heat, then reduce to low heat and simmer for 30 minutes. Remove the glutinous rice lotus root and let it cool.
4
Step 4
Slice the glutinous rice lotus root into pieces, arrange on a plate, drizzle with osmanthus honey, and sprinkle with white sugar to serve.
