The stuffed lotus root is a Shanghai specialty; it is typically served as dessert or appetizer. The preparation is rather simple, however, it takes a long time.
Ingredients: lotus root, sticky rice, rock sugar, honey
Equipment: knife, peeler, small skewers or large toothpicks, chopsticks, steamer, pan
Procedure:
1. Soak sticky rice in water for at least 4 hours. No skills required. Even a chimp can do it.
2. Peel the lotus root and cut off the ends; save the ends.
3. Fill the lotus root with sticky rice. Pack the rice tightly with a chopstick.
4. Reattach the ends of the lotus root with toothpicks to seal the sticky rice.
5. Steam the stuffed lotus root for one to four hours. The duration is entirely up to you.
6. Boil the stuffed lotus root for two hours or longer. You can steam longer and boil shorter or vice versa. If you like crispy, then boiler shorter.
7. Chill the stuffed lotus root and slice.
8. Make a syrup by melting rock sugar and honey. Or you can substitute any syrup of your choice. You can coat the chilled lotus root with syrup. Or you can boil the stuffed lotus root with the syrup. Or you can do both.
The sweet stuffed lotus root is ready to be served.
2 comments:
I've tried this before but...it's not easy to fill the lotus root with sticky rice.....maybe my lotus is too small to fill...
The lotus root should be at least 6cm in diameter though 10cm would be served in China.
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