Glutinous rice lotus root with brown sugar and Osmanthus fragrans

Glutinous rice lotus root with brown sugar and Osmanthus fragrans

Introduction:

"The sweet and glutinous glutinous rice lotus root is a small dessert very suitable for spring."

Production steps:

Step 1: choose the thick lotus root, wash and peel.

Step 2: soak a small bowl of glutinous rice in water for two to three hours.

Step 3: cut the lotus root into two sections. Cut a knife near one end. Cut slowly to prevent the lotus root from cracking.

Step 4: pour the glutinous rice into the lotus root, be sure to fill it. You can use a toothpick to test and assist.

Step 5: the glutinous rice is not easy to be too full at the sealing place. Close the lotus root again with toothpick and make sure it is fixed.

Step 6: put the lotus root into the milk pot, water over the lotus root, add brown sugar, and cook over low heat.

Step 7: about 20 minutes, the lotus root is boiled and colored, the water becomes less, try the glutinous rice inside, and you can get out of the pot.
Slice lotus root into plates and sprinkle with sweet osmanthus.

Materials required:

Lotus root: two knots

Glutinous rice: right amount

Brown sugar: right amount

Sweet scented osmanthus: appropriate amount

Note: 1. When cutting lotus root, be sure to cut slowly to prevent lotus root cracking, otherwise, glutinous rice is easy to boil out. 2. The glutinous rice in lotus root must be filled. 3. When fixing lotus root with toothpick, be sure to check whether it is firm.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: sweet