Osmanthus Glutinous Rice Root is a dish from Hangzhou, Zhejiang Province.

Osmanthus Sticky Rice Lotus Root is a very famous traditional Chinese dessert, which originated in Hangzhou City, Zhejiang Province, in the south of China, and is one of the specialties of the Hangzhou area. Its soft texture and aroma make it a perfect dessert for summer. The production of osmanthus glutinous lotus root has a long history and was popularized as early as the Southern Song Dynasty.

The osmanthus glutinous rice root is soft and aromatic, making it a perfect dessert for summer. It is also one of the traditional foods for the Mid-Autumn Festival, because during the Mid-Autumn Festival, the osmanthus blossoms bloom and the glutinous lotus root is just ripe, so people usually savor this delicacy at this time of the year. The process of making osmanthus glutinous rice root is quite tedious. You need to soak the glutinous rice for a few hours, then wash the lotus root, infuse the glutinous rice into the lotus root, and then sew the lotus root together with thread. Cook the lotus root in osmanthus sugar water, and finally slice it for serving.

Precautions for making osmanthus glutinous rice root

1, choose lotus root: when you buy lotus root, you should pick the one with thick lotus root joints, smooth skin and bright color, so that the glutinous rice root tastes better.

2, glutinous rice soaking: glutinous rice needs to be soaked in advance to make it soft, so that it is easier to fill the holes in the lotus root, but also to shorten the cooking time.

3, filling glutinous rice: Fill the glutinous rice should be stuffed tightly, but don't push too hard so as not to break the lotus root holes. Fix the lid with a toothpick to prevent it from falling apart during cooking.

4. Cook the lotus root with glutinous rice: Cook the lotus root with low heat to avoid undercooking the glutinous rice or boiling the lotus root. The process of cooking can be turned at the right time, so that the glutinous rice evenly heated.