Stuffed Lotus Root With Sticky Rice
Lotus root stuffed with glutinous rice is a beloved delicacy that graces the table during festive occasions in Chinese culture. This dish, with its sweet and auspicious symbolism, is not only delicious but also carries profound cultural significance. Here's a step-by-step guide to creating this delightful treat that symbolizes sweetness and good luck.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
- 4 segments of lotus root (about 1000g)
- 1 cup glutinous rice
- 8 red dates
- 1/2 cup brown sugar
- 1 l water
- Osmanthus Syrup (for serving)
Instructions
- 1
Begin by soaking the glutinous rice in water for at least 3 hours beforehand. This ensures that the rice is fully hydrated and ready for stuffing.
- 2
After peeling the lotus root, slice off the top 1-2 cm to reveal the holes where the rice will be stuffed. Set aside the removed portion for later use.
- 3
Use your hands to fill the lotus root with glutinous rice, ensuring that it's fully stuffed. Gently push the rice down with a chopstick to compact it. Once filled, recover the lotus root with its "lid" and secure it with 3-4 toothpicks to prevent the rice from spilling out during cooking.
- 4
Place the stuffed lotus root in a pot and add 8 red dates and half a bowl of brown sugar. Pour water into the pot until the lotus root is almost completely submerged.
- 5
Bring the water to a boil over high heat, then reduce the heat and simmer the lotus root over low heat for 50 minutes, remembering to flip it a few times during cooking For optimal results, if time permits, let the lotus root soak for an additional two hours after cooking. This helps enhance the vibrancy of the dish's color.
- 6
After cooking, remove the toothpicks and slice the lotus root into thicker pieces. Arrange them in a circular pattern on a serving dish. Place red dates in the center of the lotus root. Finish by drizzling Osmanthus Syrup over the lotus root, enhancing its aroma and flavor.