Chaozhou Gofu Lotus Root
A classic Chaozhou dessert, featuring tender lotus root slowly simmered with sugar and oil until translucent, soft, sweet, and irresistibly aromatic.
Ingredients
6 items- Lotus root 500 g
- White sugar 200 g
- Lard or vegetable oil 50 g
- Water 100 ml
- White sesame seeds 10 g
- Osmanthus flowers (optional) a pinch
Nutrition
Steps （5 steps）
Peel and wash lotus root, cut into 2 cm thick wedges. Bring water to a boil, blanch lotus root for 3 minutes, then drain well.
In a wok, add lard (or oil) and white sugar. Heat over medium-low, stirring constantly until sugar melts and turns light amber, about 5 minutes.
Add blanched lotus root to the sugar-oil mixture, quickly stir to coat evenly. Then add 100 ml water, turn to low heat.
Simmer on low heat for 20 minutes, stirring every 5 minutes to prevent sticking, until lotus root is tender and translucent and syrup thickens to coat a spoon.
When syrup thickens to a stretchy consistency, add toasted sesame seeds and mix well. Turn off heat, let residual heat concentrate syrup for 5 minutes. Plate, drizzle remaining syrup, garnish with osmanthus.
Tips
Control heat carefully when caramelizing sugar to avoid burning. Blanching lotus root removes excess starch for a cleaner texture. It tastes even better when cooled, as the syrup becomes thicker and coats better.
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