Stuffed Lotus With Preserved Osmanthus
Tuesday, February 23rd, 2010
Ingredients
2 sections lotus root, 1 tsp preserved osmanthus, 6 tbsp of glutinous reice, 150g cane sugar, 3 cups of water
Method
Rinse glutinous rice then soak in hot water for 30 minutes until rice turn soft, drain well and set aside.
Peel and rinse lotus root, cut 1 inch from the top and keep it as a cap for later use. Stuff soften glutinous rice into all the pod holes till almost full up, cover the lid and seal with toothpicks.
Heat 3 cups of water to stew the stuffed lotus root until it is tender then add in cane sugar and continue to stew with low heat until ingredients completely cooked and tender. Add preserved osmanthus, stir to mix well then cut into slices and serve.
