8 servings
100 min. total
Totally Doable
5-Ingredient Fix
Hailing from Jiangsu province’s fertile lands, the stuffed lotus root dish represents a perfect combination of simplicity and elegance deeply ingrained in centuries-old culinary customs. Its origins date back centuries, when lotus root and sticky rice were essential ingredients due to their versatility and availability. This modest yet refined dish highlights the creativity of Chinese cooking, utilizing just five key ingredients to produce a symphony of tastes and sensations. Despite its simplicity, this dish offers a delightful mix of textures – the tender, slightly chewy glutinous rice encased in crispy lotus root slices, complemented by a hint of sweetness and a touch of savory richness.
Stuffed Lotus Root with Sticky Rice
糯米藕
(nuòmǐ lián'ǒu)
What You'll Need
Tools For The Tasks
Pot
Tongs
Let's Get Cooking!
To make Stuffed Lotus Root with Sticky Rice, begin by washing glutinous rice and soaking it for 4 to 5 hours or overnight. Ensure to drain the water before use. After washing and peeling the lotus root, trim about an inch from one end and retain the cut-off piece as a lid. Fill the holes of the lotus root with sticky rice pressing with chopsticks and securing the lid with toothpicks. In a pot, combine the lotus root, water, rock sugar, and red dates. Bring it to a boil over high heat, then simmer for an hour, turning the lotus root after 30 minutes and adding water if necessary. Once it is cooked, transfer the lotus root to a chopping board and allow it to cool. Slice the lotus root, drizzle with osmanthus syrup, and serve either warm or cold.
Beyond The Recipe
On Vegetable
Select short, plump, and straight sections of lotus root to make stuffing easier. The compact shape of these sections simplifies the stuffing process and guarantees a more consistent outcome.
On Stuffing
To enhance the flavor of the sticky rice filling, just add a tablespoon of sugar to the sticky rice mixture prior to stuffing the lotus root. It will help balance the overall flavor profile of the dish
On Variations
For a heartier and non-vegetarian variation, consider filling the lotus root with minced pork and seasonings like soy sauce, oyster sauce, and scallions for added flavor and substance.
On Technique
For a richer shade of brown, substitute 80 grams of brown sugar for rock sugar if you desire. Brown sugar adds a molasses-like richness and caramel flavor, enhancing the overall depth of the dish.
Stuffed Lotus Root with Sticky Rice (nuòmǐ lián'ǒu)
Course: VegetablesCuisine: JiangsuYield
8
servingsPrep Time
40
minutesCooking Time
1
hourCalories
356
kcalThis dish is a traditional Chinese recipe that comes from the Jiangsu province. It involves scooping out lotus root and stuffing it with sticky rice, resulting in a distinctive blend of tastes and consistencies. Typically made with minimal ingredients, the dish focuses on simplicity and showcases the natural flavors of lotus root and sticky rice. Although it uses few components, the dish delivers a luxurious and gratifying dining experience while not overly highlighting the simplicity of its elements.
INGREDIENTS
- For the mains:
1 Lotus Root (approx. 17.6oz. or 500g)
3.5 oz. Rock Sugar (approx. 100g)
4 Red Dates
- For the stuffing:
1/2 cup Glutinous Rice (sticky rice) (approx. 100g)
- For the garnish:
3 tbsp Osmanthus Syrup
DIRECTIONS
- Preparation steps:
- Let's begin by rinsing the glutinous rice (also known as sticky rice) 2 to 3 times. Cover the rice with water and let it soak at room temperature for 4 to 5 hours or overnight in the fridge (remember to cover or wrap the bowl if placed in the fridge).
- Before using, make sure to drain the water from the glutinous rice.
- Wash and peel the rind off the lotus root. Trim about an inch from one end of the lotus root section. Remember to keep the small piece you cut off to use as a lid.
- Now, we can proceed to fill the holes in the lotus root with glutinous rice. Simply place a spoonful of rice on the cut end of the lotus root and gently press it down with a chopstick. This step might take some time, so please make yourself comfortable during this activity.
- Please be sure to fill all the tubes and holes in the lotus root with sticky rice, packing them tightly.
- Place the small lid to cover the cut end of the lotus root just as it was before (the sticky rice will expand into the holes of the “lid” while cooking).
- Use 6 to 8 toothpicks to secure the “lid” in place. Insert the toothpicks as far as possible (to prevent the lid from coming off as the sticky rice expands during cooking). Please double-check to ensure it is sealed on all sides.
- Cooking steps:
- In a small pot large enough to accommodate the lotus root, carefully place it inside and add enough water to cover it. Add rock sugar and red dates, then bring it to a boil over high heat.
- Lower the heat and cover with a lid, allowing it to cook for 2 hours. Remember to turn the lotus root every 30 minutes. If the water level decreases, add more to keep the lotus root submerged throughout the cooking process.
- Once the cooking time is complete, transfer the lotus root gently onto a chopping board. Let it cool down for a short while.
- When the root has cooled enough to handle, slice it evenly. Drizzle some osmanthus syrup over it and savor it, warm or cold.
If you're wondering
Glutinous rice is essential for this dish as it provides the sticky texture necessary for stuffing the lotus root. Using regular rice may not achieve the desired consistency.
The amount of rice needed may vary depending on the size of the lotus root. Ensure to use enough rice to fill the cavities tightly, but avoid overstuffing, as the sticky rice will expand during cooking.
Soaked glutinous rice can be sticky. If necessary, you can slightly dampen your hands with water to help the rice adhere better. You can use a chopstick to press the rice firmly into place.
Osmanthus syrup is a sweet syrup made from the flowers of the Osmanthus tree. It adds a floral aroma and sweetness to the dish. You can find Osmanthus syrup at Asian grocery stores or online retailers specializing in Asian ingredients.
No, Osmanthus syrup is optional. You can serve the lotus root plain or drizzle it with honey, simple syrup, or another sweetener of your choice
Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or steamer before serving to maintain the texture and flavor.