Candied Lotus Root recipe - ingredients, nutrition and when to eat it
Candied lotus root is a traditional dessert made by slowly simmering lotus root in rice syrup until glossy and chewy.
Candied lotus root is a traditional dessert made by slowly simmering lotus root in rice syrup until glossy and chewy. Its gentle lotus root aroma and sweetness make it perfect for a leisurely afternoon with tea or as an after-meal treat.
Snacks & desserts · 55 minutes to cook
Nutrition (per 330g serving): 299.9 kcal · protein 2.9g · carbohydrate 73g · fat 1.6g · sodium 34.8mg
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: If sliced too thinly, the lotus root may break apart during the long simmering process.
Tips: Once you add the rice syrup, it can stick easily, so keep the heat at medium-low rather than high.
Tips: Let it cool completely before storing it in an airtight container in the refrigerator. Leave it at room temperature for a little while before eating to soften the texture.
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Ingredients (1 serving)
- Lotus root — 120 g
- Rice syrup — 3 Tbsp
- Sugar — 1 Tbsp
- Water — 150 ml
- Sesame seeds — 1 tsp