1kg lotus roots, peeled
300g white glutinous rice, soaked overnight
1.5 litres water
50g osmanthus syrup
100g brown sugar
30g red dates, cored
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.
• 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.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller