Osmanthus glutinous rice lotus root

Glutinous rice lotus root is a very common dessert. It is not difficult to make, but it is a bit troublesome. You need to be patient when doing it. From the beginning to soak glutinous rice, to pouring rice into the hole of the lotus root, to slowly waiting for it to mature while cooking the lotus root, it all takes time and cannot be rushed. But I increasingly feel that the more effort I put into cooking, the more delicious it will be when I eat it, whether it is a big meal or a small snack. The glutinous rice lotus root is usually served with sugar and osmanthus. Now that the weather is cold, use brown sugar to cook it. The cooked lotus root is served with thick brown sugar water, which is sweet and warm, and I feel that the taste is even better. Its color is red and bright, oily and sweet.

Recipe Recommendations

lotus root v. 3
glutinous rice 200 grams
red dates 9 capsules
brown sugar 45 grams

sweetening
cook
several hours
ordinary

Steps for Osmanthus glutinous rice lotus root

Wash the glutinous rice first.

Soak in water for 2 hours.

Wash the lotus roots.

Remove the skin.

Cut it from one end of the lotus root.

Stuff the soaked glutinous rice into the lotus root hole and plug the end tightly with bamboo chopsticks.

Then close the cut lotus node at the incision.

Then use a small bamboo skewer to tighten it tightly to prevent rice leakage.

First put the lotus root filled with rice into the pot.

Then add clear water until the water reaches the lotus root.

Add brown sugar to boil over high heat and simmer for 1 hour.

Add red dates, lotus seeds, and the remaining glutinous rice and continue to cook for 40 minutes.

Remove the lotus root after being cooked, let it cool, slice it or cut it into pieces. When eating, add the brown sugar water or sugar osmanthus used to cook the lotus root. The red beans and glutinous rice cooked at the same time become brown sugar glutinous rice red bean porridge.