[Zhejiang Cuisine-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 osmanthus. Today, I added brown sugar to cook it, which gives the glutinous rice lotus root a carmine color.
Glutinous rice lotus root is rich in nutrients and sweet in taste. It is a dessert suitable for all ages.
Osmanthus glutinous rice lotus root
By DennisHarris
Recipe Recommendations
- lotus root appropriate amount
- glutinous rice appropriate amount
- rock sugar appropriate amount
- sugar Osmanthus appropriate amount
- brown sugar appropriate amount
- sweetening
- steamed
- several hours
- ordinary
Steps for Osmanthus glutinous rice lotus root
1
Wash the glutinous rice and soak in water for about 4 hours until thoroughly.
2
Peel the lotus root, wash it, drain it, and cut off one end of the lotus root node.
3
Add white sugar to the glutinous rice and mix well, and pour into the lotus root holes one by one.
4
Put the cut lotus root node back to its original position and insert it firmly with a toothpick to prevent rice leakage.
5
Put the lotus root segments filled with glutinous rice into a pressure cooker, add a little water, rock sugar and brown sugar, and hold high pressure for 30 minutes, and keep it stuffy for a while longer.
6
Take it out and let it cool, remove the toothpick and lotus root node head, cut it into 0.5 cm thick round slices, set on a plate, and pour in sugar osmanthus.