Step 1

Soak glutinous rice in water for at least 2 hours. Drain well.

Step 2

Peel the lotus root. From one end of each section, slice off the top 1-2 cm to serve as lids.

Step 3

Fill all the holes of the lotus root with the rice. Pushing it down with a chopstick from time to time to make sure the holes are tightly packed.

Step 4

Place the “lids” back on. Use a few toothpicks to secure the lids (be careful not to break the flesh of the roots).

Step 5

Put the stuffed root into a small saucepan. Add dark brown sugar, Chinese dates and water (enough to cover the roots completely).

Step 6

Bring the water to a full boil. Turn the heat down to low. Leave to simmer for 2 hours. Flip the roots and add more hot water halfway through (see note 3 for pressure cooker method).

Step 7

Leave the root to cool in the water.

Step 8

Transfer the roots to a chopping board. Remove the toothpicks. Cut the roots crosswise into slices (0.5-1cm thick).

Step 9

Boil about 100 ml of the cooking liquid until it thickens. Pour it over the lotus root slices.

Step 10

Add Sweet Osmanthus sauce or honey them serve.