Steamed Lotus Root Stuffed with Sweet Sticky Rice

(Guihua Tang'ou)

Ingredients

1 segment of lotus root

1 bowl of polished sticky rice

Seasoning

150 grams crystal sugar

A little osmanthus-scented jam

Method

Cut both ends of the lotus root and rinse. Wash the sticky rice and drain the water.

Stuff the sticky rice into the holes of the lotus root, and seal the holes by knocking both ends of the lotus root with a stick. Boil the stuffed lotus root in water for about one hour.

Peel the lotus root, cut it into thick slices, and put the slices in a bowl. Add crystal sugar and osmanthus-scented jam. Then steam all the ingredients together for an hour. Take it out and set aside until cool. Put the dish in a refrigerator for a short time, and serve.