The lotus root is infused with the aromatic fragrance of bamboo leaves, resulting in a soft, sticky, and refreshingly light texture.
“Sitting alone among bamboos, playing my lute and whistling long; in the deep forest no one knows, the bright moon comes to shine on me.” (Wang Wei, The Bamboo Lodge) Every time I make this dish, I am reminded of this poem. With just a few brushstrokes, Wang Wei evokes a serene, secluded atmosphere—and this dish does the same, using simple ingredients to create a poetic, elegant charm.
Ingredients
Main Ingredients
Lotus root and glutinous rice, both to taste
Soak the glutinous rice in water for 12 hours in advance.
Select large lotus roots with wide cavities for easier rice filling. Make sure to choose roots that are intact at both ends—first, because some roots may have mud inside that turns very dark and affects the color; second, because both ends need to be sealed during cooking, and if broken, the rice will leak out.
Seasonings
to taste rock sugar, bamboo leaves, and red dates
Seasonings
Instructions
Instructions
Stuff the hollow center of lotus root segments with glutinous rice, using chopsticks to push the rice firmly into all the holes, leaving a little space at the top for the rice to expand during cooking.
Step 1: Wash and peel the lotus root, then cut off one end—don’t discard it, as it will be used as a lid later (Image 2). Stuff the soaked glutinous rice into the holes of the lotus root until they are completely filled (Image 3), then place the cut-off piece back on as a lid and secure it with several toothpicks (Image 4).
*When cutting the lotus root, make a quick, clean cut in one motion; if you cut too slowly or use a dull knife, the lotus root is likely to crack, making it difficult to seal the ends later!
When filling the lotus root holes with glutinous rice, first use your fingers to circle the cut end of the lotus root, place the rice on top, and gently pour water over it—the fingers create a temporary water pool, causing the rice to float momentarily, then gently shake so the rice flows more easily into the holes. Of course, also have a chopstick ready to poke and push the rice in.
Cook until tender.
Step 2: Line the bottom of a pressure cooker with bamboo leaves, then add the lotus root and red dates, and finally pour in water and rock sugar, making sure the water covers the ingredients by an extra inch or so (Image 5). Cover the pot, bring to a boil over high heat, then attach the pressure regulator. Once it starts hissing, reduce the heat to medium-low and cook for another hour (Image 6).
*If not using a pressure cooker, you'll need to simmer over low heat for 3-4 hours, which is time-consuming and labor-intensive, so a pressure cooker is recommended, but be sure to follow safety precautions.
*Make sure to use plenty of water when boiling the lotus root, as the glutinous rice absorbs a lot of liquid and the cooking time is long—too little water and it will easily scorch the pot!
*If you want a more vibrant color, you can add a small amount of red yeast rice, which will give the finished dish a reddish hue. However, if you prefer to drink the lotus root soup, do not add it.
*You can use a bit more rock sugar, as it tastes better once cooled; serve with the original syrup or osmanthus syrup.
