I absolutely adore this recipe because it’s like being transported to a little piece of foodie heaven where my kitchen skills can shine, transforming humble lotus roots into a sweet, aromatic delight that’s perfect for impressing friends at a dinner party. Plus, there’s something so satisfying about creating that perfect combination of textures with glutinous rice and the uniquely earthy taste of lotus root, all infused with those warm, delicious spice notes of star anise and sweet rice wine—it’s a culinary adventure I can recreate anytime!
I love to make dishes that are unique in flavor and texture, and this lotus root and sticky rice dish is a perfect example. With its base of glutinous rice sweetened with sugar and honey, the lotus root provides something delightful: a chewy, subtly sweet component in a dish that’s all about softness.
I think the star anise and sweet rice wine push the aromatic situation to the next level, making the whole dish crazy aromatic.
Ingredients
Roots of Lotus: Abundant in fiber, vitamins C and B complex; crisp and starchy.
Sticky Rice: Full of carbohydrates; gives a sticky texture; fills you up.
Sweetness is provided by the red bean paste, which is a good source of protein, iron, and fiber.
Sugar, in its crystal state, does a remarkable job of sweetening.
When I cook with it, I might as well be working with a bottomless bag of brown sugar, demarara, raw cane, or slivered or chunked sugar.
No matter the form, the food world is mostly my oyster when it comes to sugar.
Sweetener, natural; adds layers and shades to the straight line of sweetness.
Star anise offers an aromatic flavor akin to that of licorice.
Its taste and fragrance are distinctly anise-like, and it’s one of the few spices that can stand up to and nearly rival the flavor of its close relative, anise.
Rice wine: Adds depth, a hint of bitterness; balances sweetness.
Ingredient Quantities
- 2 medium-sized lotus roots (about 15-20 cm long)
- 1 cup glutinous rice (sticky rice)
- 1/2 cup red bean paste (optional)
- 1/2 cup granulated sugar
- 3 tablespoons of honey
- 2 pieces of star anise
- 5 tablespoons of sweet rice wine (or Shaoxing wine)
- Water, enough to submerge the lotus roots
- Banana leaves or parchment paper (optional, for wrapping)
Instructions
1. Clean the sticky rice thoroughly until the water is clear. Let it soak in water for at least 2 hours, then drain it and let it sit for a few minutes to remove the excess water.
2. Remove the skin from the lotus roots and trim the ends. For each root, cut off one end, about 2-3 cm down, and keep that piece to use as a lid.
3. Fill each lotus root with the glutinous rice that has been soaked. Use a chopstick to gently compact the rice and ensure the root is completely filled. If using red bean paste, layer it between the rice as you fill the root.
4. Fasten the lids back onto the lotus roots with toothpicks or string to keep the rice inside during cooking.
5. Put the lotus roots in a large pot and cover them with water. The water should be measured so that it is just enough to cover the roots. Then, in the following order, add the other ingredients: granulated sugar, honey, star anise, and sweet rice wine.
6. Place the pot over high heat and bring to a boil. Then reduce to a simmer. Cover and cook for about 2 to 3 hours, or until the lotus root is tender and the rice is fully cooked.
7. From time to time, inspect the water level, adding additional hot water if needed to maintain the roots’ immersion.
8. After cooking, take the lotus roots from the pot and let them cool a bit. Take out any strings or toothpicks used to help hold the lotus root together while it cooked.
9. Cut the stuffed lotus roots into slices about 1 cm thick. They can be served warm or at room temperature.
10. (Optional) For an extra pop of flavor and visually stunning presentation, you can serve the sliced lotus roots wrapped in banana leaves or parchment paper. Drizzle the slices with extra honey if you want a little more sweetness.
Equipment Needed
1. Large bowl
2. Peeler
3. Knife
4. Cutting board
5. Chopstick
6. Toothpicks or kitchen string
7. Large pot with lid
8. Measuring cups and spoons
9. Tongs
10. Serving plate or platter
FAQ
- Can I make this dish vegan?Certainly! Just switch out the honey for a plant-based sweetener. I recommend using maple syrup or agave syrup.
- How do I store leftover lotus root with sticky rice?Keep any leftover food in an airtight container in the fridge for no more than 3 days. Before you serve it again, warm it up nicely and evenly.
- Can I use something other than red bean paste?You can skip the red bean paste if you prefer, or you can substitute it with sweetened black sesame paste or another filling of your choice.
- Can I prepare the lotus root in advance?Certainly! Pre-cooking the lotus root with sticky rice is an option. You can wrap the lotus root with sticky rice, chill it, and heat it up when you’re ready to serve.
- Is there a substitute for sweet rice wine?In the absence of sweet rice wine, mirin or a combination of standard cooking wine and a small quantity of sugar can be employed as a substitute.
- What is the purpose of wrapping in banana leaves or parchment paper?Maintaining moisture and flavor while cooking is the purpose of wrapping. If you lack these materials, wrapping is optional.
- How do I ensure the sticky rice becomes fully cooked?Before stuffing the lotus root with glutinous rice, be sure to soak it for at least 2 hours. This ensures that the rice cooks evenly and becomes tender, as the part of the rice stuffed into the center has less exposure to the heat of the cooking liquid.
Substitutions and Variations
Sticky rice: Replace with sushi rice or Arborio rice for a similar, stickier texture.
Red bean paste: Replace this with either sweet potato puree or chestnut puree for a more unique flavor profile.
Brown sugar or coconut sugar can be used for a deeper flavor than white sugar.
Sweet rice wine: Use dry sherry or mirin instead to impart a similarly sweet and aromatic note.
If banana leaves are not available, parchment paper or aluminum foil can be used for wrapping.
Pro Tips
1. Balance the Sweetness: Adjust the amount of sugar and honey to your taste. If you prefer a less sweet dish, reduce the sugar by a tablespoon or add more if you like it sweeter. Tasting the cooking liquid midway can help you adjust the sweetness without impacting the final flavor.
2. Even Filling: Ensuring an even filling of rice is crucial for a consistent texture. Use a chopstick or the handle of a wooden spoon to push the rice into any air pockets within the lotus root.
3. Flavor Infusion: For a more aromatic touch, consider adding a piece of cinnamon stick or a few slices of ginger to the simmering liquid. This will add depth to the dish’s flavor without overpowering it.
4. Soaking the Rice: Instead of just soaking the glutinous rice for two hours, consider soaking it overnight. This extra time helps the rice absorb water fully, leading to a stickier and more consistent texture within the lotus root.
5. Presentation Touch: Before serving, glaze the sliced lotus roots with a brush of warmed honey for a glossy finish. This not only enhances the visual appeal but also adds a delicious, aromatic touch to the dish.
Lotus Root With Sticky Rice Recipe
My favorite Lotus Root With Sticky Rice Recipe
Equipment Needed:
1. Large bowl
2. Peeler
3. Knife
4. Cutting board
5. Chopstick
6. Toothpicks or kitchen string
7. Large pot with lid
8. Measuring cups and spoons
9. Tongs
10. Serving plate or platter
Ingredients:
- 2 medium-sized lotus roots (about 15-20 cm long)
- 1 cup glutinous rice (sticky rice)
- 1/2 cup red bean paste (optional)
- 1/2 cup granulated sugar
- 3 tablespoons of honey
- 2 pieces of star anise
- 5 tablespoons of sweet rice wine (or Shaoxing wine)
- Water, enough to submerge the lotus roots
- Banana leaves or parchment paper (optional, for wrapping)
Instructions:
1. Clean the sticky rice thoroughly until the water is clear. Let it soak in water for at least 2 hours, then drain it and let it sit for a few minutes to remove the excess water.
2. Remove the skin from the lotus roots and trim the ends. For each root, cut off one end, about 2-3 cm down, and keep that piece to use as a lid.
3. Fill each lotus root with the glutinous rice that has been soaked. Use a chopstick to gently compact the rice and ensure the root is completely filled. If using red bean paste, layer it between the rice as you fill the root.
4. Fasten the lids back onto the lotus roots with toothpicks or string to keep the rice inside during cooking.
5. Put the lotus roots in a large pot and cover them with water. The water should be measured so that it is just enough to cover the roots. Then, in the following order, add the other ingredients: granulated sugar, honey, star anise, and sweet rice wine.
6. Place the pot over high heat and bring to a boil. Then reduce to a simmer. Cover and cook for about 2 to 3 hours, or until the lotus root is tender and the rice is fully cooked.
7. From time to time, inspect the water level, adding additional hot water if needed to maintain the roots’ immersion.
8. After cooking, take the lotus roots from the pot and let them cool a bit. Take out any strings or toothpicks used to help hold the lotus root together while it cooked.
9. Cut the stuffed lotus roots into slices about 1 cm thick. They can be served warm or at room temperature.
10. (Optional) For an extra pop of flavor and visually stunning presentation, you can serve the sliced lotus roots wrapped in banana leaves or parchment paper. Drizzle the slices with extra honey if you want a little more sweetness.
