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Export 4 ingredients for grocery delivery
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.
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