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Lotus root stuffed with glutinous rice is a beloved delicacy that graces the table during festive occasions in Chinese culture. This dish, with its sweet and auspicious symbolism, is not only delicious but also carries profound cultural significance.
Here’s a step-by-step guide to creating this delightful treat that symbolizes sweetness and good luck.
Why stuff lotus root with sticky rice?
Sweet lotus root with sticky rice is a traditional Chinese dish where lotus root is stuffed with glutinous rice, cooked until tender, and sweetened with ingredients like brown sugar and osmanthus syrup.
Unlike some other lotus root recipes, such as my lotus root salad, which is crunchy, sweet lotus root with sticky rice is simmered for a long time until it becomes soft, sticky, and quite sweet.
While this dish may appear time-consuming at first glance, it’s surprisingly simple to prepare. The most crucial steps involve gently pushing the glutinous rice into the holes of the lotus root and then allowing it to simmer without requiring constant attention.
This dish is often enjoyed during festive occasions and symbolizes sweetness, good luck, and prosperity.
Ingredient Tips And Alternatives
- Lotus root: Lotus root is easily accessible at Asian grocery stores or from local farmers. When selecting lotus root for this recipe, prioritize specimens with intact ends to ensure they are suitable for stuffing with glutinous rice. A good lotus root should also feel heavy when lifted, indicating moisture and freshness within.
- Glutinous rice: You can find glutinous rice labeled as sticky rice, sushi rice, or sweet rice. Despite its name, it does not contain gluten; “glutinous” refers to its glue-like texture when cooked. This type of rice is easily available in Asian grocery stores, the international section of local grocery stores, or on Amazon.
In this recipe, I simply soak it for 3 hours, but you can soak it overnight if you prefer. The glutinous rice used can vary, but don’t worry—buying more glutinous rice is a great idea as you can use it in many different ways.
Glutinous rice is a versatile ingredient commonly used in Chinese cooking. It’s featured in a variety of dishes such as Zongzi (sticky rice dumplings) and the classic dim sum dish, Lo Mai Gai (Lotus Leaf Sticky Rice Chicken). The flour made from glutinous rice is also incredibly versatile and can be used to make different types of mochi, including Boba Milk Tea Mochi, and Matcha Mochi. Additionally, it is a key ingredient in traditional treats like Nian Gao, Tang Yuan, Ham Sui Gok (Fried Glutinous Rice Dumplings), or Festive Snow Skin Mooncakes.
- Brown sugar: Brown sugar is essential in the Lotus Root Stuffed with Glutinous Rice recipe. During cooking, it caramelizes, imparting a beautiful golden-brown color to the dish, making it visually appealing. I don’t recommend using other types of sugar as a substitute.
- Osmanthus Syrup: Osmanthus syrup adds sweetness and imparts a delightful osmanthus fragrance to the dish, elevating its flavor profile and giving it a more sophisticated appearance. If you can’t find osmanthus syrup, honey can be used as a substitute. You can opt for store-bought osmanthus syrup, or if you have osmanthus flowers, you can follow my recipe to make it at home.
- Red dates: red dates provide sweetness, nutritional benefits, texture, and visual appeal to the recipe, enhancing both its flavor and presentation.
Ingredients:
- 4 segments of lotus root, about 1000g
- 1 cup glutinous rice
- 8 red dates
- 1/2 cup brown sugar
- 1 liter of water
- Osmanthus Syrup (for serving)
Preparation:
Begin by soaking the glutinous rice in water for at least 3 hours beforehand. This ensures that the rice is fully hydrated and ready for stuffing.
After peeling the lotus root, slice off the top 1-2 cm to reveal the holes where the rice will be stuffed. Set aside the removed portion for later use.
Stuffing the Lotus Root:
Use your hands to fill the lotus root with glutinous rice, ensuring that it’s fully stuffed. Gently push the rice down with a chopstick to compact it. Once filled, recover the lotus root with its “lid” and secure it with 3-4 toothpicks to prevent the rice from spilling out during cooking.
Cooking Process:
Place the stuffed lotus root in a pot and add 8 red dates and half a bowl of brown sugar. Pour water into the pot until the lotus root is almost completely submerged.
Bring the water to a boil over high heat, then reduce the heat and simmer the lotus root over low heat for 50 minutes, remembering to flip it a few times during cooking.
For optimal results, if time permits, let the lotus root soak for an additional two hours after cooking. This helps enhance the vibrancy of the dish’s color.
Serving:
After cooking, remove the toothpicks and slice the lotus root into thicker pieces. Arrange them in a circular pattern on a serving dish. Place red dates in the center of the lotus root. Finish by drizzling Osmanthus Syrup over the lotus root, enhancing its aroma and flavor.
Stuffed Lotus Root With Sticky Rice
Ingredients
- 4 segments of lotus root about 1000g
- 1 cup glutinous rice
- 8 red dates
- 1/2 cup brown sugar
- 1 liter of water
- Osmanthus Syrup for serving
Instructions
Preparation:
- Begin by soaking the glutinous rice in water for at least 3 hours beforehand. This ensures that the rice is fully hydrated and ready for stuffing.
- After peeling the lotus root, slice off the top 1-2 cm to reveal the holes where the rice will be stuffed. Set aside the removed portion for later use.
Stuffing the Lotus Root:
- Use your hands to fill the lotus root with glutinous rice, ensuring that it's fully stuffed. Gently push the rice down with a chopstick to compact it. Once filled, recover the lotus root with its "lid" and secure it with 3-4 toothpicks to prevent the rice from spilling out during cooking.
Cooking Process:
- Place the stuffed lotus root in a pot and add 8 red dates and half a bowl of brown sugar. Pour water into the pot until the lotus root is almost completely submerged.
- Bring the water to a boil over high heat, then reduce the heat and simmer the lotus root over low heat for 50 minutes, remembering to flip it a few times during cooking For optimal results, if time permits, let the lotus root soak for an additional two hours after cooking. This helps enhance the vibrancy of the dish's color.
Serving:
- After cooking, remove the toothpicks and slice the lotus root into thicker pieces. Arrange them in a circular pattern on a serving dish. Place red dates in the center of the lotus root. Finish by drizzling Osmanthus Syrup over the lotus root, enhancing its aroma and flavor.
