Osmanthus-Stuffed Lotus Root

桂花糖藕

Osmanthus-Stuffed Lotus Root — Dessert & BeverageHangzhou home cooking.

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. (Surface turns faintly pinkish-beige; rice grains no longer look raw or chalky.)
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. (Sugar dissolves completely; liquid shimmers with amber gloss.)
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. (Caramelized syrup clings to藕 surface in glossy, amber ribbons.)
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. (Each slice shows perfect rice-filled holes and translucent, rosy-brown edges.)