Stuffed Lotus Root with Osmanthus Glaze

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

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.