Osmanthus glutinous rice with candied lotus root

Overview

How to cook Osmanthus glutinous rice with candied lotus root at home

Soak the glutinous rice half a day in advance. Don't soak it for too long, otherwise it will break easily when filling the lotus root.
Peel the lotus root and cut off a cap from one end.
Fill the hole of the lotus root with glutinous rice, and use chopsticks to stuff it firmly while filling.
Use toothpicks to secure the cut-out lid back on.
Add an appropriate amount of water to the pot, add the lotus root, add rock sugar and brown sugar, and cook until the lotus root becomes soft.
Remove the lotus root and place on a cutting board to cool. Dissolve the cornstarch in half a bowl of water and pour it into the boiled lotus root sugar water.
Let cool and then slice.
Pour the sugar water over the lotus root slices and sprinkle with dried osmanthus.