Sticky rice-stuffed lotus root with osmanthus honey
Lotus root stuffed with glutinous rice and slowly simmered with brown sugar and red dates, then sliced and glazed with osmanthus syrup — a sweet, sticky treat that restores energy.
- 1 hr 50 min
- Serves 4
- Simmer
- Medium
Why it suits you: Start of Autumn is still hot, but the spleen and stomach are starting to build reserves for the cooler months. A Qi-deficient constitution tires easily and has a modest appetite; cooked lotus root strengthens the spleen, glutinous rice nourishes qi and osmanthus adds a sweet fragrance — two slices make a restoring, satisfying afternoon treat.
Method
Prep 20 min · Cook 90 min- 1Rinse the glutinous rice, soak for 2 hours and drain.
- 2Wash and peel the lotus root and cut a 2 cm lid off one end. Using a chopstick, push the rice into the holes, tapping as you go, until full; replace the lid and secure with cocktail sticks.
- 3Put in a pan with the red dates, sugar and enough water to cover, bring to the boil, then simmer over low heat for 1½ hours, turning halfway, until a chopstick slides in easily.
- 4Lift out, cool slightly and slice, then drizzle with the osmanthus syrup and a little of the cooking syrup.
Cautions
- Glutinous rice is sticky and slow to digest, so two or three slices are enough, especially if your digestion is weak; eat sparingly if you have diabetes.
Chef's tips
- Don't pack the rice too tightly, as it swells during cooking; push and tap with the end of a chopstick to fill the holes evenly.
The TCM view
Cooked lotus root is sweet and warm, strengthening the spleen, opening the appetite and nourishing blood. Glutinous rice is sweet and warm, nourishing the middle, boosting qi and firming loose stools. Red dates are sweet and warm and nourish qi and blood; osmanthus is pungent and warm, warming the stomach and dispersing cold, and brown sugar nourishes the middle. Gently warming and qi-boosting — suited to Qi deficiency.
