Osmanthus Lotus Rice

Name: Osmanthus Lotus Rice
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 stages Lotus root; 150g Glutinous rice; 15 Red dates; 100g brown sugar; Some Osmanthus; Some mineral water

by Nuan Nuan Shang

4.9 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

2

Osmanthus glutinous rice lotus root, also known as honey glutinous rice lotus root, is a unique Chinese dessert among the traditional dishes in the south of the Yangtze River. It enjoys a reputation for its sweetness and strong fragrance of osmanthus. The glutinous rice is delicious, but the production process is a bit complicated and time-consuming. You need to soak the glutinous rice for more than 2 hours in advance, and it will take at least 2 hours to cook with an ordinary gas stove. Using an electric pressure cooker to make glutinous rice and lotus root will save a lot of trouble. The work of soaking glutinous rice can be omitted, and the simmering time can be halved, which is more effective. Of course, the stuffing of glutinous rice in the lotus roots cannot be omitted. It is more delicious only when you spend time in making it. The syrup of the glutinous rice and lotus root must be cooked well. Don't waste it. Add some ginger slices and cook it a bit. It is a good product to keep away the cold and warm the stomach.

Ingredients

Osmanthus Lotus Rice

1. Tool diagram

2. Ingredients map

3. Before processing the lotus root, rinse the glutinous rice and soak it in cold water for 1 hour. Then wash the lotus root and peel off the skin, rinse the lotus root well, and cut off one end of the lotus root so that it can be stuffed with glutinous rice in a while.

4. Use chopsticks to fill the lotus root hole with glutinous rice. The glutinous rice will expand during the cooking process. You don't need to press it tightly, just stuff it up.

5. Fix the lotus roots that were cut off just now with a toothpick. Remember that the toothpick should be inserted diagonally and it is not easy to loosen it (the first time I did it, I had no experience, and the toothpick came out when it was inserted vertically to cook and missed the glutinous rice).

6. Put the processed lotus root into the Supor electric pressure cooker, add water to cover the lotus root, then add brown sugar, red dates, dried osmanthus, start the "juice collection" function to heat the brown sugar until it melts and then cancel the juice collection function.

7. Select the ingredient "beans/ tendon", the cooking method is "simmered", the default time is 55 minutes. After the pressure cooker is naturally vented, enter the heat preservation program.

8. After the "simmering" process is over, take part of the soup and heat it in a small milk pot until it is slightly thicker. If you want more sweetness, you can add an appropriate amount of rock sugar while boiling the soup.

9. Let the cooked glutinous rice and lotus root cool and slice it.

10. On the yard, top with the boiled soup and sprinkle with osmanthus, ready to eat.

Tips:
1. When handling the lotus root joints, pay attention to the toothpicks that must be slanted and irregularly inserted into the lotus root section. The vertical and regular toothpicks are easy to loosen during the cooking process, resulting in leakage of rice.
2. The sauce can be replaced with osmanthus sauce for more flavor.