Suzhou Honey Lotus Root
About Suzhou Honey Lotus Root
Suzhou Honey Lotus Root, known as θε·θζ±θ in Chinese, is a traditional dessert originating from the Jiangsu province, particularly popular in the region of Suzhou. This sweet and sticky dish exemplifies the finesse of Suzhou cuisine, renowned for its balance of rich flavors and artful presentation. The lotus root, with its beautifully patterned interior, has been cherished in Chinese cooking not only for its unique texture and mild taste but also for its symbolic meanings of purity and enlightenment.
The history of using lotus root in Chinese culinary practices is extensive, with references found in poems and ancient texts that highlight its esteemed place in both spiritual and culinary traditions. The combination of lotus root with honey and glutinous rice creates a harmonious blend of subtle sweetness and comforting textures, making it a favorite among local and international gourmets alike. Suzhou Honey Lotus Root is often served during festive occasions, symbolizing togetherness and perfection, attributed to the root's circular, interconnected holes.
Ingredients
- 2 medium lotus roots
- 1 cup glutinous rice
- 1 cup honey
- 100g rock sugar
- 2 tablespoons goji berries (optional)
- 5 dried red dates (optional)
- Water (as needed)
Preparation
Begin by washing the lotus roots thoroughly under running water to remove any dirt from the surface. Peel the skin off the lotus roots gently with a vegetable peeler. Carefully cut a small piece off one end of the root and save the cut-off piece to use as a cap later.
Next, rinse the glutinous rice under cold water until the water runs clear. Soak the rice for about 30 minutes to soften, then drain thoroughly.
Stuffing the Lotus Root
Take one of the peeled lotus roots and begin stuffing it with the soaked glutinous rice. Use the back of a chopstick to press the rice into each hole. Ensure that the rice is packed tightly to avoid it coming out during the cooking process.
Once stuffed, secure the cut-off end of the lotus root back in place with toothpicks or thin kitchen twine.
Cooking the Lotus Root
Place the stuffed lotus roots in a large pot. Add enough water to cover them completely, then add the rock sugar, and bring to a boil. Once boiling, reduce the heat and let it simmer gently for about 1 to 2 hours, until the lotus roots are tender and the flavors are well absorbed. You can find a useful cooking timer online to help you track the cooking time.
About 10 minutes before removing from heat, add the honey to the pot along with optional ingredients like goji berries and dried red dates to enrich the flavor profile. Stir gently to prevent sticking.
Serving Suggestions
Once the lotus roots have cooked thoroughly, remove them from the pot and let them cool slightly. Slice the lotus root crosswise into Β½-inch thick pieces to reveal the beautiful and intricate filling.
Honey boiled in the broth can be drizzled over the slices for added gloss and sweetness. Suzhou Honey Lotus Root can be served warm or cold, making it versatile for different courses; enjoy it as a sweet entree or a delightful dessert.
How to Enjoy
This sweet dish pairs well with a cup of hot Chinese tea, offering a delightful balance of sweetness and aroma that complements the soft, chewy texture of the glutinous rice-filled lotus root. It is not just a treat to the taste but also to the eyes, making it a perfect dish when hosting guests or celebrating special occasions. Savor the Suzhou Honey Lotus Root slowly to appreciate its blend of flavors and the skilled craftsmanship involved in its preparation.