Rose Glutinous Rice Lotus Root
1.
Prepare ingredients: 500 grams of lotus root, 100 grams of glutinous rice, 130 grams of old brown sugar, 15 grams of rose sauce, 30 grams of gray dates, and 20 grams of honey.
2.
First wash the glutinous rice twice and soak in cold water for 4 hours.
3.
Peel the lotus root, wash and cut a small section on the head
4.
Then use a chopstick to slowly fill each lotus root hole with the soaked glutinous rice
5.
Fix the cut off part with toothpicks in the original position, and cut the extra toothpicks with scissors.
6.
Put the filled lotus root into the rice cooker
7.
Add fresh water that has not been used in lotus root
8.
Add grey dates
9.
Put the brown sugar in, close the lid, plug in the power source, and select the steaming function for an hour and a half.
10.
When you hear the voice announcement that the cooking is complete, turn off the power and open the lid to let cool.
11.
After cooling, take the glutinous rice and lotus roots out and put them in a large bowl. Pour the soup on them, cover them with plastic wrap and soak them in the original soup overnight. If they are hot, put them in the refrigerator.
12.
Dilute the rose jam with honey
13.
The next day, take the glutinous rice and lotus root slices out of the refrigerator and place them on a plate, pour the diluted rose sauce honey juice on top, and pour some of the boiled lotus root soup.
Tips:
The prepared glutinous rice and lotus root are soaked in the original soup for one night and it tastes more delicious. If you don't like rose sauce, you can use sugar osmanthus.
