Osmanthus-Stuffed Lotus Root

桂花糖藕

Osmanthus-Stuffed Lotus Root — a Dessert & Beverage Chinese recipe, ready in about 110 minutes. Step-by-step instructions with photos.

Ingredients

• fresh lotus root (1 large, 25–30 cm, unblemished)
• glutinous rice (short-grain, soaked)
• brown rock sugar (or dark brown sugar)
• dried osmanthus flowers (Gui Hua)

Instructions

1. Scrub lotus root under running water with a vegetable brush. Trim both ends. Using a chopstick or narrow spoon handle, gently push soaked glutinous rice into each hole until tightly packed — tap root lightly to settle. (Rice protrudes 2–3 mm from each hole; no gaps visible when held to light.)
2. Bring a large pot of water to boil. Carefully lower stuffed lotus root into boiling water and blanch for 3 minutes. Remove and rinse under cold water to stop cooking.
3. In a heavy-bottomed Dutch oven, combine blanched lotus root, brown rock sugar, and 750 ml water. Bring to simmer over medium heat, then reduce to low.
4. Cover tightly and braise for 90 minutes on low heat, turning藕 every 25 minutes. Liquid should reduce to ~250 ml and coat the藕 thickly.
5. Remove藕, cool slightly, then slice into 5-mm rounds. Drizzle with reduced syrup and sprinkle generously with dried osmanthus. Serve at room temperature.