Sweet lotus root with sticky rice (糯米藕)
User Reviews
5
Sweet lotus root with sticky rice (糯米藕)
Description
Sweet lotus root with sticky rice is prepared by soaking glutinous rice and stuffing it into lotus root sections that have been peeled and capped to contain the rice. The carefully packed lotus root is secured with toothpicks to hold the rice inside during cooking. It is then simmered gently in a sweet broth made from dark brown sugar, Chinese dates, and water for about two hours, allowing the flavors to meld and the root to soften.
The dish combines the crunchy texture of lotus root with the tender, chewy sticky rice inside, enhanced by the sweet syrup in which it cooks. The cooking liquid, rich with caramelized sugar and dates, can be boiled down further to a syrup to serve alongside the sliced lotus root. This combination creates a subtly sweet, textural dessert featuring natural ingredients.
Typically enjoyed as a dessert or sweet snack, the lotus root is sliced after cooling, revealing the filled sticky rice inside. The slices can be served with honey or sweet osmanthus sauce to add more fragrant sweetness. This treat is traditional and can be adapted in flavor strength by varying the amount of sugar or optional ingredients like dates.
Note that the amount of rice required may vary depending on the size and hollowness of the lotus root sections. Using larger root sections ensures more filling. For quicker preparation, a pressure cooker can be used to reduce simmering time to about 30 minutes with natural pressure release.
Ingredients
- 70 g glutinous rice ⅓ cup, see note 1
- 2 ection lotus root see note 2
- 80 g dark brown sugar ½ cup, or dark muscovado
- 10 Chinese dates optional, dried
- honey or Sweet Osmanthus sauce
Instructions
Stuff the root
- Soak glutinous rice in water for at least 2 hours. Drain well.
- Peel the lotus root. From one end of each section, slice off the top 1-2 cm to serve as lids.
- Fill all the holes of the lotus root with the rice. Pushing it down with a chopstick from time to time to make sure the holes are tightly packed.
- Place the “lids” back on. Use a few toothpicks to secure the lids (be careful not to break the flesh of the roots).
Cook the root
- Put the stuffed root into a small saucepan. Add dark brown sugar, Chinese dates and water (enough to cover the roots completely).
- Bring the water to a full boil. Turn the heat down to low. Leave to simmer for 2 hours. Flip the roots and add more hot water halfway through (see note 3 for pressure cooker method).
- Leave the root to cool in the water.
Serve the root
- Transfer the roots to a chopping board. Remove the toothpicks. Cut the roots crosswise into slices (0.5-1cm thick).
- Boil about 100 ml of the cooking liquid until it thickens. Pour it over the lotus root slices.
- Add Sweet Osmanthus sauce or honey them serve.
Notes
- The quantity of glutinous rice may need adjusting based on lotus root size and hollowness for proper filling.
- Choose larger lotus root sections for more stuffing capacity and even slices.
- If using a pressure cooker, cook at high pressure for 30 minutes, then naturally release pressure before opening.
User Reviews
Overall Rating
5
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