Chinese
Chinese - Jiangsu Su Cuisine
Lotus Root Stuffed Sticky Rice
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 500g lotus root
- • 150g glutinous rice
- • 100g rock sugar
- • 3 tbsp osmanthus syrup
- • 2 tbsp honey
- • 600ml water
Preparation Steps
1
Phase 1
Soak the glutinous rice for 3 hours, then drain.
2
Phase 2
Slice a cap off the lotus root and pack the cavities with rice.
3
Phase 3
Replace the caps and secure with toothpicks.
4
Phase 4
Cook the stuffed roots in water with rock sugar for 90 minutes.
5
Phase 5
Stir in the osmanthus syrup and honey, reducing until sticky.
6
Phase 6
Cut into rounds and glaze with the syrup before serving.