Sweet-scented osmanthus rice is one of my favorite traditional desserts, especially during the autumn season when the fragrance of osmanthus is at its peak. I decided to try making it at home, and it turned out to be a really rewarding experience.
For this recipe, I gathered the following ingredients: two sections of lotus root, half a bowl of glutinous rice, four tablespoons of brown sugar, a handful of red dates, and some osmanthus honey that I brought back from Guilin. The homemade osmanthus honey adds an extra layer of aroma that makes the dish truly special.
The preparation process was straightforward but required a bit of patience:
- First, soak the glutinous rice in warm water for about an hour to soften it up.
- Next, wash the lotus root thoroughly, peel it, and cut off the small stem at the top. Don’t throw that part away—it’s essential for the next step.
- Using chopsticks, carefully fill the holes in the lotus root with the soaked glutinous rice. Tamp it down gently, then cover the opening with the stem you cut earlier, securing it with a toothpick.
- Place the lotus root in a pot with enough water, add the brown sugar and washed red dates, and toss in a few goji berries. Bring it to a boil, then let it simmer for around 40 minutes.
- Once done, remove the lotus root from the pot and let it cool slightly. Then slice it into thin rounds and arrange them on a serving plate. Finally, drizzle the osmanthus honey over the top. Since I used both homemade osmanthus honey and honey water, the fragrance was absolutely intoxicating—sweet, floral, and incredibly refreshing.
This dish takes some time to prepare, especially the soaking of the rice, which took about ten minutes. But the result is well worth the effort.
The first time I made it, I was really pleased with how it turned out. That’s why I didn’t bother buying it from a store. I had previously tried it at a restaurant, but it lacked the powdery texture and strong osmanthus flavor I was hoping for. It was a bit disappointing. Now that I’ve mastered the technique, I feel confident I can make it even better next time.
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