Honey-Glazed Stuffed Lotus Root
Tender lotus root stuffed with sweet sticky rice, bathed in honey syrup. A beloved Jiangnan dessert that melts on your tongue and lingers with every bite.
Ingredients
7 items- lotus root 2 sections (about 500g)
- glutinous rice 1 cup (150g)
- red dates (jujubes) 8
- rock sugar 1/2 cup (100g)
- honey 2 tbsp
- dried osmanthus flowers 1 tsp
- water as needed
Nutrition
Steps （6 steps）
Rinse the glutinous rice and soak in water for at least 4 hours until grains break easily between fingers. Drain well.
Wash and peel the lotus root. Cut a 2cm thick lid from the wider end. Check that the holes are open; use a chopstick to clear if needed.
Fill the holes with soaked rice, poking gently with a thin chopstick to pack lightly without overstuffing. Replace the lid and secure with 3-4 toothpicks.
Place the stuffed lotus root in a deep pot. Add enough water to submerge, rock sugar and red dates. Bring to a boil over high heat, then cover and simmer on low heat for 2-3 hours until the root is tender and easily pierced with a chopstick.
Remove the lotus root and let cool slightly. Slice into 1cm thick rounds. Strain the cooking liquid and boil down over high heat until syrupy. Stir in honey and osmanthus flowers.
Arrange the slices on a plate, drizzle with the syrup, and sprinkle with a few dried osmanthus flowers. Serve warm or cold.
Tips
Choose red-skinned lotus root with large holes for a softer, starchier texture. Soak the rice thoroughly; do not pack too tightly or it will burst during cooking. Cook long enough for the root to absorb the sweetness. Adjust syrup consistency to your liking.
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