How to Make Lotus Root with Glutinous Rice and Brown Sugar
Soak 150 grams of glutinous rice for at least one hour in advance.
Lotus root picking stubby nodes
Wash and peel, cut off at 3-5cm from the small end.
Drain the glutinous rice and stuff it inside (don’t force it).
After stuffing with glutinous rice, use a toothpick to seal the lotus root again.
Into the pot (any pot can be, rice cooker has a soup button, directly into the pot and then do not care) add brown sugar 150 icing sugar 150 (sweetness can increase or decrease their own)
Add water to cover the lotus root, bring to a boil over high heat, reduce heat to a simmer and cook until chopsticks can easily insert the lotus root (I used a casserole dish).
Keep the lotus root knots in the dessert after cooking, and eat as you go.
Slice thinly when eating.
Sweet, sticky lotus root. Kids love it.