Lotus root starch pudding with fresh lily bulb
Glossy lotus root starch set with hot water and studded with fresh lily bulb and goji — silky, soothing and easy to make at work.
- 8 min
- Serves 2
- Steep
- Easy
Why it suits you: Yin Deficiency already brings a dry mouth and warm palms, and Major Heat drains fluids further. Lotus root starch clears heat and restores fluids, fresh lily bulb nourishes yin and calms the mind, and the soft texture is easy to digest — moistening without being cold.
Method
Prep 5 min · Cook 3 min- 1Separate the lily bulb petals, rinse and trim any brown edges. Microwave with the goji and a splash of water on high for 1 minute until the lily turns translucent.
- 2Put the lotus root starch in a large bowl and stir in the cold water until smooth, with no lumps.
- 3Straight away pour in just-boiled water, stirring quickly, until it turns into a clear, glossy jelly.
- 4Fold in the lily and goji, let it cool slightly, then stir in the honey.
Cautions
- Lotus root starch is pure starch and raises blood sugar fast — with diabetes, have half a portion and skip the honey.
Chef's tips
- Office water dispensers are often not hot enough, so the starch stays cloudy; microwave it for 30–60 seconds, stirring, until clear.
- Find pure, unsweetened lotus root starch at Chinese product stores, grocers or large supermarkets.
The TCM view
Lotus root starch is sweet and cool; it clears heat, replenishes fluids and supports digestion. Fresh lily bulb is sweet and slightly cold, nourishing yin, moistening the lungs and calming the mind. Honey is sweet and neutral and eases dryness; goji nourishes the liver and kidneys. Sweet and cooling, it restores yin without heaviness.
