⏱ 2 hour 🔥 71 kcal 🥮 8 servings (16 full slices)
Instructions
1 Soak sticky rice in water for 30 minutes.
2 Peel one lotus root, cut it into two sections 1 inch from the end.
3 Fill the holes (the larger lotus section) with sticky rice. You can tap the lotus root or use chopsticks to make sure the holes are filled.
4 Put back the smaller lotus section, secure with toothpicks.
5 Put the lotus root in a pot, add enough water to submerge the lotus root. Cover and bring to a boil, then turn the heat down to medium-low, simmer for 1 hour, turn the lotus root around occasionally, until the lotus root is soft, and chopsticks can easily go through it.
6 Add brown sugar and honey, turn heat up to medium-high, let the sauce reduce to about 1/4 of the original volume. Spoon the sauce over the lotus occasionally.
7 Chill the lotus root (soaked in the sauce) in fridge overnight.
8 Remove the toothpicks, cut into thin slices.
9 Serve cold with sauce.
Tips
1 If you can find osmanthus or sweet olive syrup/honey, use that instead of the honey.
2 To make it vegan: swap the honey with sugar.
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