How to Make Sweet Sticky Rice in Lotus Root – Everyone in the Family Loves It, the Latest Lotus Root Cooking Method, Even Kids Can Eat a Plate!
Soak the sticky rice for 3 hours beforehand.
There are two types of lotus root: one with seven holes and one with nine holes. These two types of lotus root have different textures and flavors. The nine-hole lotus root is more powdery, so it tastes very sticky and sweet, especially suitable for stewing. The seven-hole lotus root has a crisper texture and a lighter aroma, often used for cold dishes or stir-fries.
Select two seven-hole lotus roots (I couldn't get nine-hole ones, so I used nine-hole ones).
Wash the lotus roots thoroughly and peel off the outer skin (use a wire to scrape it off).
Choose the thicker end and cut it open, just enough to expose the lotus root hole, and cut off the small part; this will be used as a lid in the subsequent process.
Fill the soaked sticky rice into the holes of the lotus root, using chopsticks to fill the holes completely, and fill in the small holes as well.
Secure the two lotus root segments with toothpicks and place them in a pot.
Pour water to just cover the lotus roots.
The sugar ratio is one pound of water to one pound of sugar. I only used one pound of sugar (if it's too sweet, you can use less, and I also added a little rock sugar to brighten the broth).
Small dates, goji berries, dried roses, and dried lilies.
Put it in a spice packet.
After the water boils, put the spice packet in.
After boiling, reduce the heat to a simmer and cook for 3-4 hours. Alternatively, you can use a pressure cooker for 1 hour. Pressure cookers save time and fuel.
Remove the spice packet. If the broth is too much, you can increase the heat to reduce the broth (stir constantly) until the broth becomes noticeably thicker. Do not reduce the broth too much, and you must drizzle it on the end.
Cool the lotus roots, slice them, plate them, and drizzle with sauce.
