How to Steam Bamboo Shoot Pudding

Ingredients

1 box of tapioca starch (227g), 15 fresh lotus roots, 2 pieces of rock sugar (200g), 1200ml water

Steps

Peel the lotus roots and cut them into pieces or small chunks after soaking in salted water.

Mix the tapioca starch with 600g of water, stir until smooth and strain to remove any lumps.

Put the remaining 600g of water and rock sugar in a pot and cook until the rock sugar is fully dissolved.

Stir while slowly pouring in one-third of the tapioca starch slurry to form a thin paste. Add the lotus root pieces and turn off the heat.

Pour half of the remaining tapioca starch slurry into the thin paste, stir continuously until it becomes sticky.

The rest of the mixture should be added and well stirred.Grease a steamer dish and place it in a steamer pot with boiling water. Steam for 30-40 minutes until the entire dish is golden and transparent.Lotus Root Pudding Once done, cut into pieces and enjoy. For better taste, refrigerate before eating.

Ingredients

400 grams of tapioca starch

lotus rootsginger blossom Steps

Mix 400 grams of tapioca starch with about 4 bowls of water.

Slice or cut the lotus roots into pieces.

Boil 4 bowls of water to make ginger blossom syrup, strain and add sugar according to your preference. Add the lotus root slices.

Cooked syrup

4. After cooking, mix in half of the prepared lotus root starch slurry and stir continuously until it becomes a gel-like consistency. Add the remaining part for a chewy texture. Place it in a flat dish to steam for 20 minutes after cooling, then pan-fry for added flavor.

Ingredients

6 lotus roots (we call them horse bamboo), one box of tapioca starch, 1 piece of brown sugar

Steps Soak the tapioca starch in 200ML water, mix to form a paste without lumps.

Peel and wash the lotus roots, then cut into pieces.

Boil 300ml water with brown sugar until it dissolves.

Slowly pour one-tenth of the tapioca starch paste into the sweet water while stirring continuously to form a clear paste. Then add all the remaining tapioca starch paste and stir well.

Mix the cooked and raw starch together with lotus root pieces.

Grease a tray, pour in the mixed material and smooth it out.

Steam for 20-30 minutes until fully cooked and transparent.

Once cooled, cut into pieces. Pan-frying adds extra flavor.

Ingredients

lotus roots (or water bamboo), 500 grams of tapioca starch, 2 kilograms of water, 600 grams of white sugar

Steps

Mix 1 kilogram of water and the tapioca starch to form a paste without lumps.

Boil 1 kilogram of water with the white sugar until it becomes thin syrup.

Gradually pour the syrup into the tapioca starch paste while continuously stirring until well combined.

Pour the mixture into a steamer dish and steam for 15-20 minutes over high heat.

Allow to cool, and it will form lotus root cake.