Osmanthus Glutinous Rice Lotus Root
- Ingredients
- Lotus root Ribbed1 piece
- Glutinous riceHalf a cup
- Cane sugar3 tablespoons (45g)
- Sugar Plum blossoms2 tablespoons (30ml)
- White sugar2 teaspoons (10g)
- How to make sweet and sour glutinous rice lotus root
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1. Rinse the glutinous rice, soak it in warm water for more than 3 hours, then drain and set aside.
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2. Peel the outer skin of the lotus root, cut off 2.5cm at one end to use as a lid, fill the glutinous rice into the lotus root, tamp it down with a chopstick, cover with the lid, and secure the seam with toothpicks.
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3. Place the stuffed lotus root in a pot, add cane sugar, and pour enough water to cover the lotus root. Boil over high heat for 30 minutes, then reduce to low heat. Once done, remove the lotus root from the pot and let it cool.
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4. Slice the cooled lotus root, arrange on a plate, and drizzle with sugar plum blossom sauce.
- Tips
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1. Ensure the glutinous rice is packed tightly into the lotus root without any gaps; you may need to tamp it down as you fill.
2. For better taste, chill the finished stuffed lotus root in the refrigerator before serving.
3. When selecting lotus roots, choose those with thick and short sections, fresh skin that is not damaged or bruised, and without stems attached. Lotus roots are available year-round, but they are best during summer and autumn. Lotus roots come in two types: pond-grown (white and tender) and field-grown (of slightly lower quality). Lotus roots are of poorer quality.
