Honey-Glazed Lotus Root Stuffed with Glutinous Rice
A classic Jiangnan dessert combining sticky rice and lotus root, soft and sweet, drizzled with honey syrup.
Ingredients
6 items- Lotus roots 2 (thick, with ends closed)
- Glutinous rice 100g
- Red dates (jujubes) 5
- Rock sugar 50g
- Honey 2 tbsp (30ml)
- Dried osmanthus flowers A pinch
Nutrition
Steps （7 steps）
Soak glutinous rice in water for at least 4 hours, then drain. Wash lotus roots, cut off top about 2cm from one end, and reserve the lid.
Gradually stuff the soaked rice into the lotus root holes, using chopsticks to push it in. Tap the root gently to distribute the rice evenly; do not pack too tightly.
Cover with the reserved lid and secure with wooden toothpicks inserted diagonally to prevent the lid from falling off during cooking.
Place the stuffed roots in a deep pot, add enough water to submerge, along with red dates and rock sugar. Bring to a boil over high heat, skim off any foam, then reduce to low heat and simmer for 1.5–2 hours until a chopstick can easily pierce through.
Remove the cooked lotus roots, let cool, then remove toothpicks. Slice into 0.5 cm thick rounds and arrange on a plate.
In a small pot, combine 100ml of the cooking liquid and honey. Simmer over low heat, stirring, for about 5 minutes until the syrup thickens enough to coat the back of a spoon.
Drizzle the honey glaze over the lotus root slices, sprinkle with dried osmanthus or white sesame seeds. Serve cold for best flavor.
Tips
Choose thick lotus roots with large holes for easy stuffing. Leave some room when filling the rice as it expands during cooking. Let the cooked roots steep in the syrup overnight for deeper flavor.
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