Cherry & Dennis Helper Habitat

Osmanthus Sticky Rice Stuffed Lotus Root

桂花糯米藕

Osmanthus Sticky Rice Stuffed Lotus Root — finished dish

Total time: 265 min
Difficulty: Medium
Servings: 4 servings

Recipe overview

Whole lotus root is filled with sticky rice, gently simmered and sliced with osmanthus syrup.

01

Ingredients

Main ingredients

700 g lotus root segment with closed ends
100 g glutinous rice

Sweet cooking liquid

60 g rock sugar
1.5 L water
2 tbsp osmanthus syrup

Osmanthus Sticky Rice Stuffed Lotus Root — ingredients

02

Tools

mixing bowl
sieve
refrigerator
kitchen knife
cutting board
pastry brush
measuring spoons
heatproof food-safe cotton string
lidded pot
measuring jug
ladle
food tongs
fork
serving plate

Osmanthus Sticky Rice Stuffed Lotus Root — tools

03

Steps

Osmanthus Sticky Rice Stuffed Lotus Root — Rinse rice, cover generously with water and soak in the refrigerator for 2 hours

Step 1

Rinse rice, cover generously with water and soak in the refrigerator for 2 hours

Rinse rice, cover generously with water and soak in the refrigerator for 2 hours.

Osmanthus Sticky Rice Stuffed Lotus Root — Scrub and peel the root, checking for spoiled areas

Step 2

Scrub and peel the root, checking for spoiled areas

Scrub and peel the root, checking for spoiled areas.

Osmanthus Sticky Rice Stuffed Lotus Root — Cut about 3 cm from one end as a lid and keep its original alignment

Step 3

Cut about 3 cm from one end as a lid and keep its original alignment

Cut about 3 cm from one end as a lid and keep its original alignment.

Osmanthus Sticky Rice Stuffed Lotus Root — Rinse the holes with clean water and drain them

Step 4

Rinse the holes with clean water and drain them

Rinse the holes with clean water and drain them.

Osmanthus Sticky Rice Stuffed Lotus Root — Drain rice and spoon into the holes until about four-fifths full

Step 5

Drain rice and spoon into the holes until about four-fifths full

Drain rice and spoon into the holes until about four-fifths full.

Osmanthus Sticky Rice Stuffed Lotus Root — Tap gently to settle the rice, leaving room for expansion

Step 6

Tap gently to settle the rice, leaving room for expansion

Tap gently to settle the rice, leaving room for expansion.

Osmanthus Sticky Rice Stuffed Lotus Root — Replace the lid and tie securely lengthwise with food-safe heatproof cotton string

Step 7

Replace the lid and tie securely lengthwise with food-safe heatproof cotton string

Replace the lid and tie securely lengthwise with food-safe heatproof cotton string.

Osmanthus Sticky Rice Stuffed Lotus Root — Put root in a snug pot and add 1

Step 8

Put root in a snug pot and add 1

Put root in a snug pot and add 1.5 litres water and rock sugar to cover.

Osmanthus Sticky Rice Stuffed Lotus Root — Bring to a boil, cover and simmer 90 minutes, turning once and topping up hot water if needed

Step 9

Bring to a boil, cover and simmer 90 minutes, turning once and topping up hot water if needed

Bring to a boil, cover and simmer 90 minutes, turning once and topping up hot water if needed.

Osmanthus Sticky Rice Stuffed Lotus Root — Turn off heat once root is fork-tender and rice has no hard centre; cook longer if needed

Step 10

Turn off heat once root is fork-tender and rice has no hard centre; cook longer if needed

Turn off heat once root is fork-tender and rice has no hard centre; cook longer if needed.

Osmanthus Sticky Rice Stuffed Lotus Root — Rest in syrup for 15 minutes, lift out, remove string and slice 1 cm thick

Step 11

Rest in syrup for 15 minutes, lift out, remove string and slice 1 cm thick

Rest in syrup for 15 minutes, lift out, remove string and slice 1 cm thick.

Osmanthus Sticky Rice Stuffed Lotus Root — Arrange slices and drizzle with osmanthus syrup and two tablespoons cooking liquid

Step 12

Arrange slices and drizzle with osmanthus syrup and two tablespoons cooking liquid

Arrange slices and drizzle with osmanthus syrup and two tablespoons cooking liquid.

Common mistakes

Do not use plastic string; exposed root sections cook unevenly.

Tips

Choose intact roots with large holes; tightly packed rice cooks unevenly. Remove all string before slicing; sweet sticky rice is not automatically suitable for swallowing difficulties.