【su Cai】---osmanthus Glutinous Rice and Lotus Root

Name: 【su Cai】---osmanthus Glutinous Rice and Lotus Root
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 sections Lotus root; 200g Glutinous rice; 9 capsules Red dates; 45g brown sugar; 30ml Osmanthus honey

by gaopingzhao

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Glutinous rice and lotus root is a very common dessert. It is not difficult to make, but it is a bit troublesome. Be patient when doing it. From the beginning of soaking glutinous rice, to filling the lotus root holes with rice, to slowly waiting for the lotus root to mature when it is cooked, it takes time and can't be rushed. But I feel more and more that the more I work hard when I cook, the more delicious I feel when I eat, whether it's a big meal or a small one. Glutinous rice and lotus roots are usually sweetened with sweet-scented osmanthus. Now the weather is cold, so I switch to cooking with brown sugar. The cooked lotus roots are served with thick brown sugar water, which is sweet and warm. I think it tastes better. Its color is bright red, oily and sweet. "

Ingredients

3 sections Lotus Root
200g Glutinous Rice
9 capsules Red Dates
45g Brown Sugar
30ml Osmanthus Honey

【su Cai】---osmanthus Glutinous Rice and Lotus Root

1. Wash the glutinous rice first.

【su Cai】---osmanthus Glutinous Rice and Lotus Root recipe

2. Soak in water for 2 hours.

3. Wash the lotus root.

4. Remove the skin.

5. Cut from one end of the lotus root.

6. Put the soaked glutinous rice into the lotus root hole, and use bamboo chopsticks to close the end tightly.

7. Then close the cut lotus root joint at the incision.

8. Tie the bamboo skewer tightly to prevent the rice from leaking.

9. Put the lotus root filled with rice into the pot first.

10. Then put in clean water, as long as the lotus root is under the limit of the water.

11. Bring the brown sugar to a boil on high heat and simmer for 1 hour on low heat.

12. Add red dates, lotus seeds, and the remaining glutinous rice and continue to cook for 40 minutes.

13. After the lotus root is cooked, take it out, let it cool, and slice or cut it into pieces. Pour the boiled lotus root with brown sugar water or sweet-scented osmanthus. Red beans and glutinous rice cooked at the same time become brown sugar glutinous rice and red bean porridge.

Tips:
1. Do not fill too much rice into the lotus root, because the rice will expand after it is cooked.

2. The lotus root should not be boiled with too much water. If there is more, you can pour some before adding the osmanthus and honey, so that the lotus root can be submerged.