Ingredients & craft
Osmanthus sticky-rice lotus root · Ingredients & craft
A look at the ingredients and the usual method, for readers who want to follow the story into the kitchen.
How it comes together
- Wash and soak the glutinous rice. Peel and clean the lotus root.
- Cut a small cap from one end, fill the channels with rice, and secure the cap again.
- Simmer in sweetened water until both the rice and the root are tender, then cool enough to slice neatly.
- Cut across the root and spoon over osmanthus syrup. Serve warm or cool.
