Lotus root 1 section

Sticky rice 200g

Brown sugar moderate

Icing sugar moderate

Methods/Steps

First, wash the lotus root and the sticky rice, and soak the sticky rice in water for an hour.

Peel the outer skin of the lotus root with a peeler and cut off about 1 cm thick slices at the top. Stuff the soaked glutinous rice into the lotus root from the incision until it is filled.

Cover the sliced lotus root and secure with a toothpick.

Put the lotus root into a pot, add water higher than the lotus root, and put in the right amount of brown sugar and rock sugar according to taste. Turn on the heat and cook until the glutinous rice is soft and sticky.

Gather the remaining stock and set aside

Let the cooked glutinous rice root cool, cut and plate, then drizzle with the stock.