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Sweet Lotus Root with Osmanthus

Name: Sweet Lotus Root with Osmanthus
Prep time: 4 h
Cook time: 40 min
Total time: 4 h 40 min
Yield: 4 servings
Cuisine: chinese
Ingredients: lotus root; uncooked glutinous rice; rock sugar; dried osmanthus flowers; Salt; water; toothpick

groups4 servingsspeedMediumcountertopsPrep: 240 minsskilletCook: 40 minsscheduleTotal: 280 minsoutdoor_grillPressure-cooked

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

10 Steps Total

schedulePrepare in advance

circleGlutinous rice needs to be soaked in water for 4 hours in advance4h
circleSweet lotus root needs to be soaked in syrup overnight in advance to absorb flavor8h

Waiting Time

00:00:59

Wash the glutinous rice and soak it in water for 4 hours

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Watch out

The glutinous rice must be soaked for a full 4 hours until fully expanded, otherwise, the inside will remain undercooked and affect the soft texture.

Ingredients:uncooked glutinous rice (1.5 cup)

Preparation

00:00:27

Scrub the surface dirt off the lotus root with a loofah sponge while keeping the skin intact
Scrape away the dirt around the stem end while keeping the stem fully attached

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Watch out

The lotus root skin contains rich nutrients and helps maintain texture

never peel it off entirely, just scrub it clean

Ingredients:lotus root

Active Cooking

00:01:46

warningStay safe

When using a cleaver to cut hard vegetables, hold the lotus root steady and do not get distracted while cutting downwards to prevent the knife from slipping and cutting your fingers.

Cut a small piece about 2 cm from the front end of the lotus root to serve as the lid
Keep both the lotus body and lid, exposing the holes for later use

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Watch out

Cut the lid to a moderate thickness of about 2 cm

if it is too thin it will easily break, and if too thick it wastes space

Ingredients:lotus root

Tools:cleaver

Active Cooking

00:02:04

Use a spoon to scoop the soaked glutinous rice into the lotus root holes
Tap the container gently while filling to pack the rice tightly into the holes
Leave a little loose space at the top without filling it completely

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Watch out

When filling with rice, you must lightly tap the lotus root while filling, otherwise internal gaps will easily form inside the holes, resulting in uneven texture when cooked.

Ingredients:lotus root (2 kg)uncooked glutinous rice (1.5 cup)

Tools:Spoon

Active Cooking

00:03:07

warningStay safe

When tapping the toothpicks with the back of the knife, use light and even force and keep your fingers away from the striking point to prevent the knife back from slipping and hitting your fingers.

Place the lid back onto the rice-stuffed lotus root
Insert toothpicks diagonally across the joint into the solid lotus flesh to secure it
Tap the toothpicks gently with the back of a knife to the proper depth and snap off the excess, using about 4 toothpicks per lotus root

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Watch out

Toothpicks must be inserted diagonally across the joint into the solid lotus flesh

if inserted straight into the rice in the holes, the fixation will fail

Ingredients:lotus roottoothpick (16 piece)

Tools:cleaver

Active Cooking

00:03:56

warningStay safe

When using a pressure cooker, do not fill water above the maximum fill line, and ensure pressure is fully released before opening the lid to prevent steam burns.

Place the stuffed lotus roots in a single flat layer at the bottom of the pressure cooker
Pour in 2000ml of water, ensuring the water completely covers the lotus roots
Cook in the pressure cooker for 30 minutes until the lotus roots become tender

local_fire_departmentPressure cook for 30 minutes

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Watch out

The water must completely cover the lotus roots

if the water is insufficient, some parts will not cook through and remain hard

Ingredients:lotus rootwater (2000 ml)

Tools:Pressure cooker

Active Cooking

00:04:51

warningStay safe

Sugar syrup reaches extremely high temperatures when boiling; be careful of hot bubbles splashing when turning or spooning the syrup to avoid skin burns.

Transfer the cooked lotus roots into a wide deep pot
Pour in 1500ml of the cooking broth to cover more than half of the lotus roots, and add 6 tbsp of rock sugar
Bring to a boil over high heat, then reduce to medium-low, turning the lotus roots periodically, and cook for 20 minutes until the broth is reduced by half and slightly thickened
Add a tiny pinch of salt (0.5 tsp) to enhance flavor
Continue turning and cooking for another 10 minutes until the syrup is thick and glossy
Stir in 2 tbsp of dried osmanthus, simmer until fragrant, and turn off the heat

local_fire_departmentBoil on high then medium-low to low heat, about 30 minutes in total

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Watch out

Osmanthus must be added during the final stage of reducing the syrup

if added too early, prolonged boiling will make it bitter and lose its aroma

Ingredients:lotus rootrock sugar (6 tbsp)Salt (0.5 tsp)dried osmanthus flowers (2 tbsp)

Tools:saucepanladle

Waiting Time

00:06:33

After turning off the heat, leave the lotus roots in the pot to soak overnight and cool down

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Watch out

After cooking, the lotus roots must be soaked in the syrup overnight so that the sugar and aroma can fully penetrate inside.

Ingredients:lotus root

Active Cooking

00:06:46

warningStay safe

Ensure all toothpicks are completely removed before slicing. Curl your fingers inward and hold the lotus root steady while slicing to prevent cutting your fingers or accidentally swallowing a toothpick.