Osmanthus Stuffed Lotus Root
Tender lotus root stuffed with glutinous rice, pressure-cooked with brown sugar and red dates until soft, then sliced and topped with fragrant osmanthus jam.
Story
This sweet dish features sticky rice nestled inside lotus root slices, slow-cooked until the root absorbs the rich sweetness of brown sugar. The finished slices are glossy and aromatic, with a delicate floral finish from the osmanthus jam.
Ingredients
Lotus root
1 piece
Glutinous rice
to taste
Brown sugar
to taste
Red dates
2 pieces
Osmanthus jam
to taste
Instructions
1
Step 1
Soak the glutinous rice in advance for 4 hours.
2
Step 2
Wash the lotus root, peel it, and cut off a slice from one end.
3
Step 3
You can use a cup to hold the lotus root steady, and use a funnel and chopsticks to stuff rice into the lotus root until it is full.
4
Step 4
Place the cut lotus root slice back onto the filled lotus root section and secure it well with toothpicks.
5
Step 5
Add water to the pressure cooker, add brown sugar and red dates, bring to a boil over high heat then pressure cook over low heat for 30 minutes, and let it sit until the pressure releases naturally.
6
Step 6
Let it cool, slice it, and sprinkle with osmanthus sauce. If you want the lotus root slices to be darker in color, add more brown sugar and dates, and soak for a longer time.
