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Stuffed Lotus Root with Sticky Rice

October 24, 2016 7 Comments

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Sweet stuffed lotus root with sticky rice, highlighted by the strong aroma of osmanthus fragrans syrup. 

sweet lotus root stuffed with sticky rice|China Sichuan food

Now it is lotus root season! Autumn and Winter are two seasons for white food like lotus root, lotus seeds, baby ginger or radish.  This sweet lotus root dessert usually is stuffed  with sticky rice and drizzled with Osmanthus fragrans syrup or honey. After long time simmering, lotus root will lost its crunchy texture and become very soft. The long time simmered sticky rice tastes sweet and gooey with a strong touch of flower aroma. I know this might be quite unfamiliar to you. But it is a good idea to serve this as a appetizer or dessert for typical Chinese dinners.

Lotus root is the one of the most popular root vegetable.  Fresh lotus root is only available after late summer. It can be added to stir fries, stews or braised dishes.  We treasure the lovely gift from the lakes. Raw lotus root only has a fait sweet taste with crisp and crunchy texture. But it can well absorb the flavors of seasonings after frying or simmering. I have tried to use it as a substitute of meat in famous dishes like Kung pao lotus root.   If you like sweet food, this is a must try recipe.

Osmanthus fragrans syrup (桂花糖浆) is a loved syrup in China, which can be taste great in desserts and soups. In Elaine’s city, the Osmanthus tree is planted along with the road. In late August and September, the fragrans of the trees emit charming aroma. However they will fade quickly. So the flowers are either sun dried or kept in honey or syrup. 

stuffed lotus root with sticky rice |China Sichuan Food

a bottle of sweet Osmanthus fragrans syrup

Ingredients

  • 2 sections lotus root (larger ones)
  • 1/2 cup (40g) sticky rice
  • 50g brown sugar
  • 80g white sugar
  • 2 tablespoons honey or osmanthus syrup
  • 2 red dates (optional)

sweet lotus root stuffed with sticky rice|China Sichuan food

Rinse sticky rice 2 or 3 times and then soak with clean water for 1 hour or in fridge overnight. Drain and then mix well with around 2 tablespoons of white sugar.

Peel the rind off and cut around 1 to 1.5 inches from one end of the lotus root to serve as a lid.

sweet lotus root stuffed with sticky rice|China Sichuan food

Stuff the lotus root with sticky rice, slightly shake the lotus root or use a chopstick to push the rice grains into the holes. And then cover the lid and fix with toothpicks.

stuffed lotus root with sticky rice |China Sichuan Food

Add lotus root to a small pot and add water to cover. Place brown sugar, white sugar and red dates.Bring to boil and then simmer for around 20 minutes. Then flip them and continue simmering for 15 to 20 minutes. A short way is to cook in high pressure cooker for 30 minutes.

Cut the stuffed lotus roots into slices and drizzle with osmanthus syrup or honey.

sweet lotus root stuffed with sticky rice|China Sichuan food

sweet lotus root stuffed with sticky rice|China Sichuan food

Note: for larger holes, try to pick fat and short lotus root sections. If you love a deeper browned color, use brown sugar only and skip white sugar.

5 from 1 vote
Print
Stuffed Lotus Root with Sticky Rice
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Sweet stuffed lotus root with sticky rice
Course: Side Dish
Cuisine: Chinese
Keyword: Lotus Root, Sticky Rice
Servings: 2
Calories: 524 kcal
Author: Elaine
Ingredients
  • 2 sections lotus root , larger ones
  • 1/2 cup sticky rice , 40g
  • 50 g brown sugar
  • 80 g white sugar
  • 2 tbsp. honey or osmanthus syrup
  • 2 red dates , optional
Instructions
  1. Rinse sticky rice 2 or 3 times and then soak with clean water for 1 hour or in fridge overnight. Drain and then mix well with around 2 tablespoons of white sugar.
  2. Peel the rind off and cut around 1 to 1.5 inches from one end of the lotus root to serve as a lid.
  3. Stuff the lotus root with sticky rice, slightly shake the lotus root or use a chopstick to push the rice grains into the holes. And then cover the lid and fix with toothpicks.
  4. Add lotus root to a small pot and add water to cover. Place brown sugar, white sugar and red dates.Bring to boil and then simmer for around 20 minutes. Then flip them and continue simmering for 15 to 20 minutes. A short way is to cook in high pressure cooker for 30 minutes.
  5. Cut the stuffed lotus roots into slices and drizzle with osmanthus syrup or honey.
Recipe Notes

For larger holes, try to pick fat and short lotus root sections. If you love a deeper browned color, use brown sugar only and skip white sugar.

Nutrition Facts
Stuffed Lotus Root with Sticky Rice
Amount Per Serving
Calories 524
% Daily Value*
Sodium 41mg 2%
Potassium 485mg 14%
Total Carbohydrates 128g 43%
Dietary Fiber 4g 16%
Sugars 76g
Protein 5g 10%
Vitamin C 40%
Calcium 6%
Iron 9.9%
* Percent Daily Values are based on a 2000 calorie diet.

 

Filed Under: Recipes, Salad and cold dishes, staple food, Vegetarian

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  1. Yi @ YiReservation says

    October 28, 2016 at 12:55 am

    What a lovely lotus root dish. I love stuffed lotus roots but never had it with osmanthus syrup – such a clever touch. Will have to try this soon!

    Reply
    • Elaine says

      October 28, 2016 at 8:12 am

      Thanks Yi. It is a traditional Chinese dessert popular in a small area. But osmanthus syrup really is awesome.

      Reply
  2. Julie says

    December 1, 2016 at 3:34 pm

    Looking so delicious. Want to eat but before that I have to cook. Thanks for sharing your cool idea.

    Reply
  3. Amir Najam Sethit says

    December 19, 2017 at 2:36 pm

    Mouthwatering recipe. Lovely looks.. Thank you for sharing this delicious recipe.

    Reply
  4. Ann Coates says

    July 17, 2018 at 5:45 am

    Hi, love this idea. But I can only get pre-sliced lotus root that is frozen, is there any way I can adapt the recipe? Thanks

    Reply
    • Elaine says

      July 17, 2018 at 9:31 pm

      I think no. Because the sticky rice falls off even they are stuck in the holes of the slices.

      Reply
  5. Christopher Coles says

    December 5, 2018 at 8:57 pm


    Looks pretty extraordinary ) but worth try

    Reply

Hi, Welcome!

Please not be limited by site name, as Elaine shares Chinese recipes beyond Sichuan dishes. Know me more from About Page

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