Chinese Desserts
Sweet Osmanthus Glutinous Rice Stuffed Lotus Root
Sweet Osmanthus Glutinous Rice Stuffed Lotus Root is a classic Chinese dessert made by filling fresh lotus roots with soaked glutinous rice and slowly simmering them in a fragrant brown sugar syrup. Finished with honey and dried osmanthus flowers, this traditional treat offers a soft, chewy texture and a delicate floral sweetness.
- Total
- 1 hour 30 minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Desserts
- Method
- Braising or simmering
- Total Time
- 1 hour 30 minutes
- Difficulty
- Easy
- Main Ingredient
- Lotus Root
Introduction
Sweet Osmanthus Glutinous Rice Stuffed Lotus Root is a classic Chinese dessert made by filling fresh lotus roots with soaked glutinous rice and slowly simmering them in a fragrant brown sugar syrup. Finished with honey and dried osmanthus flowers, this traditional treat offers a soft, chewy texture and a delicate floral sweetness.
This Sweet Osmanthus Glutinous Rice Stuffed Lotus Root recipe is written for Chinese home cooking, with attention to timing, texture, and the small cues that make the method easier to follow. Read through the ingredient notes and cooking tips before you start so the steps feel familiar once the pan, steamer, or pot is hot.
Why You'll Love This Recipe
- Uses a steady cooking method that helps the ingredients absorb flavor gradually.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Good for learning how seasoning and simmering build flavor over time.
- Gives the dish a clear sweet and floral flavor profile without making the method feel complicated.
- Useful as a reference recipe because the steps explain both what to do and what to watch for.
Ingredients
- 2 pieces Lotus Root
- 80 g Glutinous Rice
- 80 g Brown Sugar
- 5 g Dried Osmanthus Flowers
- 10 ml Honey
- 2500 ml Water
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust without losing its Chinese home-cooking character.
Lotus Root
This ingredient helps define the flavor, texture, or structure of the dish.
Glutinous Rice
This ingredient helps define the flavor, texture, or structure of the dish.
Brown Sugar
A small amount of sugar rounds out saltiness and helps create a more balanced finish.
Dried Osmanthus Flowers
This ingredient helps define the flavor, texture, or structure of the dish.
Honey
This ingredient helps define the flavor, texture, or structure of the dish.
Water
This ingredient helps define the flavor, texture, or structure of the dish.
Step-by-Step Instructions
Step 1
Rinse the glutinous rice thoroughly and soak it in water for 3 hours. Drain well before using.
Step 2
Wash and peel the lotus roots. Cut off one end of each lotus root to create a lid, keeping the cut piece intact.
Step 3
Fill each lotus root cavity with the soaked glutinous rice, gently tapping and shaking to eliminate air pockets. Fill about 90% full to allow room for expansion.
Step 4
Replace the cut ends and secure them with toothpicks.
Step 5
Place the stuffed lotus roots in a pressure cooker or large pot. Add the brown sugar and about 2 g of dried osmanthus flowers.
Step 6
Pour in enough water to completely cover the lotus roots.
Step 7
Cook under pressure for about 40 minutes, or simmer gently for 1.5 to 2 hours until the lotus root is tender and the rice is fully cooked.
Step 8
Allow the lotus roots to cool slightly before removing the toothpicks.
Step 9
Slice into rounds and arrange on a serving plate.
Step 10
Reduce some of the cooking liquid into a light syrup if desired, then drizzle over the sliced lotus root.
Step 11
Sprinkle with the remaining dried osmanthus flowers and drizzle with honey before serving.
Cooking Tips
- Choose plump lotus roots with intact ends, as larger holes make stuffing easier.
- Soaking the glutinous rice beforehand ensures even cooking inside the lotus root.
- Brown sugar can be replaced with rock sugar or white sugar.
- For extra flavor, add dried red dates or dried longan to the cooking liquid.
- Serve warm or chilled depending on personal preference.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Pair it with one vegetable dish and one soup or tofu dish for a balanced Chinese meal.
- Use the recipe card below when you want a quick cooking reference after reading the full notes.
Recipe Card
Sweet Osmanthus Glutinous Rice Stuffed Lotus Root is a classic Chinese dessert made by filling fresh lotus roots with soaked glutinous rice and slowly simmering them in a fragrant brown sugar syrup. Finished with honey and dried osmanthus flowers, this traditional treat offers a soft, chewy texture and a delicate floral sweetness.
Ingredients
- 2 pieces Lotus Root
- 80 g Glutinous Rice
- 80 g Brown Sugar
- 5 g Dried Osmanthus Flowers
- 10 ml Honey
- 2500 ml Water
Method
- Rinse the glutinous rice thoroughly and soak it in water for 3 hours. Drain well before using.
- Wash and peel the lotus roots. Cut off one end of each lotus root to create a lid, keeping the cut piece intact.
- Fill each lotus root cavity with the soaked glutinous rice, gently tapping and shaking to eliminate air pockets. Fill about 90% full to allow room for expansion.
- Replace the cut ends and secure them with toothpicks.
- Place the stuffed lotus roots in a pressure cooker or large pot. Add the brown sugar and about 2 g of dried osmanthus flowers.
- Pour in enough water to completely cover the lotus roots.
- Cook under pressure for about 40 minutes, or simmer gently for 1.5 to 2 hours until the lotus root is tender and the rice is fully cooked.
- Allow the lotus roots to cool slightly before removing the toothpicks.
- Slice into rounds and arrange on a serving plate.
- Reduce some of the cooking liquid into a light syrup if desired, then drizzle over the sliced lotus root.
- Sprinkle with the remaining dried osmanthus flowers and drizzle with honey before serving.
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