1. First soak the glutinous rice for 12 hours
2. Take a section of lotus root, not too long, just as long as it can be put in the pot, then wash and peel it, and cut it about 3 cm away from the head of the lotus root (used as a hat). It can be cut off.
3. Then stuff the soaked glutinous rice into the hole in the lotus root. This step must be very patient. While stuffing, you can prepare a pot of water and put an appropriate amount of rock sugar (I like sweeter so I put two handfuls) and add two more. Spoons of brown sugar for aesthetics (not necessary) and 2 spoons of sweet-scented osmanthus sugar
4. If you stuff the lotus root with glutinous rice, you can fix the lid of the cut lotus root with a toothpick. If you are afraid of leaking, you can stuff a wolfberry in the hole and cook it in the pot.
5. Since there is no pressure cooker, it is very time-consuming. I cooked it for about 4 hours on medium and low heat before turning over halfway through when you think it's almost done (you can take out the lid and taste it) and turn on the high heat to collect the juice. When it's almost harvested, take out the lotus root and add a spoonful of osmanthus sugar and water starch to the remaining soup, then collect the juice and pour it on top of the lotus root.
