📝 About This Recipe
A crown jewel of Huaiyang cuisine, this elegant dish transforms humble lotus root into a ruby-hued, translucent delicacy. The crisp tunnels of the lotus are painstakingly hand-stuffed with glutinous rice, then slow-braised in a syrup of rock sugar and red dates until the starch turns wonderfully chewy and 'sticky.' Infused with the ethereal, apricot-like aroma of dried osmanthus flowers, it represents the delicate balance of sweetness and texture prized in Eastern China.
🥗 Ingredients
Main Ingredients
- 2 large segments Lotus Root (Look for rounded, firm roots with closed ends)
- 1 cup Glutinous Rice (Sticky Rice) (Short-grain preferred; soaked for at least 3 hours)
Braising Liquid
- 6-8 cups Water (Enough to fully submerge the roots)
- 150 grams Rock Sugar (Gives a clearer, glassier shine than granulated sugar)
- 50 grams Brown Sugar (For a deeper amber color)
- 10-12 pieces Dried Red Dates (Jujubes) (Pitted)
- 1 tablespoon Dried Goji Berries
The Glaze and Garnish
- 2 tablespoons Honey or Maltose
- 1 tablespoon Dried Osmanthus Flowers (Essential for the authentic Huaiyang aroma)
👨🍳 Instructions
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1
Rinse the glutinous rice thoroughly and soak it in cold water for at least 3 hours, or overnight, until the grains can be easily crushed between your fingers.
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2
Scrub the lotus roots clean and peel the outer skin with a vegetable peeler. Cut off one end (about 1 inch from the tip) to create a 'cap.' Do not discard these caps.
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3
Drain the soaked rice. Hold the lotus root upright and begin stuffing the rice into the natural holes. Use a chopstick to gently push the rice down to ensure every cavity is tightly packed from bottom to top.
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4
Leave a tiny bit of headspace (about 1/4 inch) at the top as the rice will expand during cooking. Place the 'cap' back onto the lotus root.
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5
Secure the cap firmly using 4-5 toothpicks, stabbing them in at an angle to ensure the rice doesn't leak out during the long simmer.
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6
In a large, deep pot or a pressure cooker, add the stuffed lotus roots, water, rock sugar, brown sugar, and red dates.
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7
If using a regular pot, bring to a boil, then reduce to low heat. Cover and simmer for 3 hours. If using a pressure cooker, cook on high pressure for 50 minutes and allow natural release.
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8
Check the lotus root; it should be dark red/brown and a chopstick should slide through the root like softened butter.
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9
Remove the lotus roots from the liquid and set aside to cool slightly. This makes them easier to slice cleanly.
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10
While the roots cool, take 1 cup of the braising liquid and put it in a small saucepan. Add the honey and half of the dried osmanthus flowers. Simmer over medium-high heat until it reduces into a thick, syrupy glaze.
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11
Carefully remove the toothpicks and the caps. Slice the lotus root into 1/2-inch thick rounds. You will see a beautiful snowflake pattern of rice inside.
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12
Arrange the slices overlapping on a platter, drizzle generously with the warm syrup, and sprinkle the remaining dried osmanthus flowers on top for garnish.
💡 Chef's Tips
Choose lotus roots that are thick and heavy for their size, as these contain larger holes for more rice stuffing. Do not overstuff the rice too tightly; it needs a small amount of room to expand or it might crack the root. If the lotus root isn't turning red enough, adding a few pieces of red yeast rice to the braising liquid provides a natural, vibrant ruby hue. For the cleanest slices, let the lotus root cool completely or even chill it in the fridge before cutting with a very sharp, non-serrated knife.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as a sophisticated cold appetizer (Liang Cai). Pair with a pot of hot Longjing (Dragon Well) green tea to cut through the sweetness. This dish follows well after a savory, salty main course like Lion's Head Meatballs to provide a sweet contrast. For a modern twist, serve with a dollop of whipped coconut cream on the side.