glutinous rice lotus root recipe

How to Make Lotus Root with Sticky Rice: A Culinary Guide

Lotus root with sticky rice, a beloved Chinese dessert, combines the crunchiness of lotus root with the sweetness of glutinous rice. Here’s a simple guide to crafting this delicacy.

First, prepare the lotus root: choose a firm, evenly sized one. Peel it and cut into 1-cm thick slices. Soak in vinegar water to prevent browning. For the filling, soak 100g glutinous rice in water for 2 hours until soft. Stuff each lotus slice with rice, pressing gently to fill gaps.

Next, create the syrup: boil 200g brown sugar, 50g rock sugar, and 500ml water until dissolved. Add stuffed lotus root, bring to a simmer, then cook on low heat for 1.5 hours until tender. Let it cool in the syrup to enhance flavor.

For a richer taste, add osmanthus petals or red dates during cooking. Serve warm or chilled, drizzled with extra syrup. This dessert balances textures—crisp lotus root, chewy rice, and fragrant syrup—making it a perfect treat for festivals or family gatherings. Enjoy the harmony of flavors in every bite!