1. Soak the glutinous rice in water for three hours.
2. Wash the lotus root, peel it off, and cut more than 2 cm from one end.
3. Put the lotus root in the bottle, put the small funnel in the lotus root hole, take the rice, put the rice, and use the bamboo stick to continuously insert the rice.
4. Fill it all up, join the cut lotus root intact, and fix it with a toothpick.
5. Put the filled lotus root in a pressure cooker, add brown sugar, rock sugar, red dates, submerge the lotus root with water, and simmer for 40 minutes.
6. Pour out the water of boiling glutinous rice and lotus root to thicken.
7. The boiled glutinous rice and lotus root are taken out, cut into pieces and placed on a plate, and the glutinous juice is poured on the lotus root.
Tips:1. When choosing lotus roots, it is required that there are no holes on both ends, and the lotus roots should be large, round and straight. But don't be too big, otherwise it won't fit in the pressure cooker.
2. Be sure to fix the toothpicks firmly so that they will not fall off easily during the cooking process.
