Description
A highly elegant appetizer/dessert loved in the Jiangnan region. A large lotus root's holes are stuffed to the limit with glutinous rice, then slow-boiled for hours with rock sugar and red dates. Finished with a sweet Osmanthus flower syrup.
Restaurants serving Osmanthus Sticky Rice Lotus Root
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thick lotus root
- Glutinous rice
- Rock sugar
- Brown sugar
- Red dates
- Osmanthus jam
Instructions
- [Authentic Recipe]
- Soak glutinous rice.
- Peel a thick lotus root.
- Slice off one end (keep as a lid).
- Stuff the soaked rice tightly into the holes using chopsticks to push it deep.
- Replace the lid and secure tightly with toothpicks.
- Place in a pot with water, rock sugar, red dates, and brown sugar.
- Braise on low for 2-
- hours until deep reddish-brown and fork-tender.
- Chill, slice thickly, and drench in Osmanthus flower jam syrup.
Learn more Spice, substitutes, tips
Key spices
Noble floral aroma of Osmanthus and deep sweetness of brown sugar
Substitutes at Japanese supermarkets
Can be made with JP thick lotus root and Osmanthus syrup
Pairing
Warm Green Tea (Longjing) / As an appetizer platter
Trivia
Symbolizes autumn in Jiangnan. When the streets smell of Osmanthus, locals eat this to celebrate autumn's arrival. Often served as the first cold appetizer at banquets, it is a magnificent dessert.
Eating tips & etiquette
Pick up the syrup-glazed root with chopsticks. Long-braised lotus root loses its crunch, turning fluffy and sticky, unifying perfectly with the chewy sticky rice inside.
Allergen
None