Osmanthus Sugar Lotus Root

Osmanthus Sugar Lotus Root

Indulge in the delicate flavors of this **Stuffed Lotus Root with Glutinous Rice**—a traditional Chinese dessert that’s as visually stunning as it is delicious. Sweet, fragrant, and irresistibly chewy, this dish combines **glutinous rice, fresh lotus root, rock sugar, and aromatic dried osmanthus** for a treat that’s both comforting and elegant. The lotus root is stuffed with soaked glutinous rice, simmered until tender, and glazed with a fragrant osmanthus-infused syrup. The result? A melt-in-your-mouth texture with a subtle floral sweetness. Perfect for special occasions or as a wholesome dessert, this recipe balances simplicity with exquisite taste. Slow cooking ensures the lotus root absorbs all the rich flavors, while the sticky rice adds a satisfying bite. Drizzle with the glossy syrup for an extra touch of sweetness. A must-try for lovers of Asian desserts!

10 Minutes
Easy
4 servings
Recipe Dessert

Ingredients

Metric US
4 serving

Main Ingredients

🥩
glutinous rice
1 cup (approximately 200g)
🥩
lotus root
1 medium (approximately 300g)

The sauce & seasonings

🧂
rock sugar
50 grams
🧂
dried osmanthus
1 teaspoon (approximately 5g)

Instructions

1. Step 1

Step 1
First, wash the glutinous rice clean and soak it in water for 3 to 4 hours for later use.

2. Step 2

Step 2
Second, wash the lotus root clean, cut a small section from both ends, and use them as lids.

3. Step 3

Step 3
Third, fill the soaked glutinous rice into the hole of the lotus root, fill it naturally, and do not force it. Then use toothpicks to cover the small lotus root section cut earlier as a lid.

4. Step 4

Step 4
Fourth, put rock sugar, the prepared lotus root, and dried osmanthus in a pot, noting that the water level should be higher than the lotus root.

5. Step 5

Step 5
Fifth, boil over high heat for half an hour, then switch to low heat and simmer for about 2 hours. The time should be controlled according to the size of the lotus root. You can try inserting a toothpick; when the lotus root feels soft, you can stop the heat.

6. Step 6

Step 6
Sixth, take out the lotus root, let it cool, then slice it and set it aside.

7. Step 7

Step 7
Seventh, boil rock sugar and a small amount of water in another pot to make a sugar syrup, add dried osmanthus, and cook until the syrup is almost dry. You can drizzle it over the lotus root slices or serve it separately.

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