📝 About This Recipe
A crown jewel of Zhejiang's 'Jiangnan' cuisine, this elegant dish (Gui Hua Nuo Mi Ou) transforms humble lotus root into a translucent, ruby-hued delicacy. The crisp texture of the lotus root contrasts beautifully with the soft, chewy sweet rice filling, all brought together by a fragrant floral syrup. It is a poetic balance of sweetness and texture that embodies the refined aesthetics of Hangzhou dining.
🥗 Ingredients
Main Ingredients
- 2 large pieces Lotus Root (choose thick, blunt-ended roots with large holes)
- 1 cup Glutinous (Sweet) Rice (soaked in water for at least 2 hours)
Braising Liquid
- 150 grams Rock Sugar (yellow rock sugar is preferred for color)
- 50 grams Brown Sugar (adds a deep amber hue)
- 8-10 pieces Dried Red Dates (Jujubes) (pitted)
- 6-8 cups Water (enough to fully submerge the lotus roots)
Syrup and Garnish
- 1 tablespoon Dried Osmanthus Flowers (for aroma and decoration)
- 2 tablespoons Honey (to be mixed into the final glaze)
- 1 teaspoon Goji Berries (soaked until plump)
👨🍳 Instructions
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1
Rinse the glutinous rice thoroughly and soak it in cold water for at least 2-3 hours. Drain well before using.
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2
Wash the lotus roots carefully, scrubbing off any mud. Peel the outer skin with a vegetable peeler until smooth and white.
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3
Cut off one end of each lotus root (about 1 inch from the tip) to create a 'cap.' Keep these caps as they will be used to seal the rice inside.
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4
Stuff the soaked rice into the holes of the lotus root. Use a chopstick to gently push the rice down, ensuring every cavity is filled but not packed too tightly, as rice expands when cooked.
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5
Once filled, place the 'cap' back onto the root and secure it firmly with 4-5 toothpicks. Ensure it is stable so no rice escapes during the long braise.
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6
Place the stuffed lotus roots in a large, deep pot or a pressure cooker. Add the water, rock sugar, brown sugar, and red dates.
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7
Bring the liquid to a boil over high heat, then reduce to low. If using a regular pot, simmer covered for 3 hours. If using a pressure cooker, cook for 50-60 minutes.
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8
The lotus root is ready when it has turned a deep reddish-brown and a chopstick can easily pierce through the center.
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9
Remove the lotus roots from the liquid and let them cool completely. Do not slice them while hot, or the rice will fall out.
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10
While the roots cool, take 1 cup of the braising liquid and simmer it in a small saucepan until it reduces to a thick, syrupy consistency.
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11
Stir the honey and half of the dried osmanthus flowers into the reduced syrup. Remove from heat.
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12
Carefully remove the toothpicks and the caps. Slice the lotus root into 1/2-inch thick rounds and arrange them overlapping on a serving platter.
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13
Drizzle the warm osmanthus syrup generously over the slices and garnish with remaining osmanthus flowers and goji berries.
💡 Chef's Tips
Choose lotus roots that are heavy for their size and have no dark soft spots. Ensure the rice is soaked properly; unsoaked rice will remain hard even after hours of boiling. Don't overstuff the holes; leave about 10% room for the rice to expand or the root might crack. For the best color, let the cooked lotus root sit in its braising liquid overnight in the refrigerator before slicing. If you cannot find dried osmanthus, a high-quality rose water or simple honey glaze can be used as a substitute.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled as a sophisticated appetizer. Pair with a light, floral Oolong or Longjing (Dragon Well) green tea. This dish works wonderfully as a side to savory, salty dishes like Dongpo Pork. For a modern twist, serve with a small dollop of whipped coconut cream on the side. Leftover braising liquid can be used to sweeten morning congee or oatmeal.