Sticky Rice-Stuffed Lotus Root recipe - ingredients, nutrition and when to eat it
Sticky rice-stuffed lotus root is a Chinese-style dish made by filling lotus root holes with sticky rice, steaming it, and serving it with sweet syrup.
Sticky rice-stuffed lotus root is a Chinese-style dish made by filling lotus root holes with sticky rice, steaming it, and serving it with sweet syrup. The lotus root is crisp yet chewy, while the rice and syrup add a mellow sweetness. It makes a lovely little dessert after a meal or a leisurely snack.
Chinese · 90 minutes to cook
Nutrition (per 559g serving): 287.6 kcal · protein 4.3g · carbohydrate 66.3g · fat 0.5g · sodium 22mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak the sticky rice well so it cooks through, and don’t pack the lotus root holes too tightly.
Tips: If the lotus root is thick or firm, cook it for about 10 minutes longer.
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Ingredients (1 serving)
- Lotus root — 100 g
- Glutinous rice — 40 g
- Brown sugar — 1 Tbsp
- Honey — 1 tsp
- Water — 2 cup