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Stuffed Lotus Root with Osmanthus Glaze
桂花糯米藕

Ingredients
1kg lotus roots, peeled
300g white glutinous rice, soaked overnight
1.5 litres water
50g osmanthus syrup
100g brown sugar
30g red dates, cored
15g wolfberries

Method
1    Cut about 2cm off from both ends of lotus root. Stuff the
root cavities with white glutinous rice.
2    Reattach both ends to lotus root, securing with toothpicks.
3    Bring water to boil then add osmanthus syrup, brown sugar, red dates and wolfberries. Simmer for 15 minutes. Add the lotus root and continue to simmer over low heat for 3 to 4 hours. Do not remove after cooking. Let it soak overnight.
4    Remove lotus root to slice. Drizzle with the cooked osmanthus syrup.

TIPS

• You may replace white glutinous rice with purple glutinous rice. The cooking time will be longer, which is 4 to 5 hours.
• This dessert can be eaten hot or cold after refrigeration.

用料
莲藕1公斤,去皮
白糯米300克,浸泡隔夜
清水1.5公升
糖桂花50克
红糖100克
红枣30克,去核
枸杞子15克

作法
1    从莲藕的两端约2公分处切开,把白糯米塞进藕孔。
2    将切下的莲藕盖上,用牙签扎住固定。
3    把清水烧开,放入糖桂花、红糖、红枣和枸杞子,煮约15分钟,放入莲藕,用慢火煮约3至4小时。煮好后不要取出,放在桂花糖汁里浸泡隔夜。
4    取出莲藕切片,淋上桂花糖汁即可。

贴士

• 可用紫糯米取代白糯米。煮的时间也相对较长,约4至5小时。
• 这道甜品既可以热吃也可以冷藏后凉吃。

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“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller

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