Suzhou Sweet Lotus Roots
Suzhou Sweet Lotus Roots is a traditional Chinese dish originating from the picturesque city of Suzhou, known for its gardens and canals. This dish is characterized by its sweet taste and unique texture, making it a beloved delicacy in Jiangsu cuisine. The use of lotus roots, which symbolize purity and beauty in Chinese culture, adds a significant cultural dimension to this delightful dessert-like dish. Dating back to the Ming dynasty, it has been enjoyed by generations during festive occasions and family gatherings.
Ingredients
- Lotus roots - 500g
- Glutinous rice - 100g
- Rock sugar - 150g
- Dates - 10 pieces
- Water - 1 liter
- Honey - 50ml
- Osmanthus syrup - 30ml
Preparation
Preparing the Lotus Roots
Start by washing and peeling the lotus roots. Ensure all mud and impurities are removed. Cut both ends and create a cylindrical shape. Carefully use a chopstick to hollow out the inside.
Preparing the Glutinous Rice
Rinse the glutinous rice under cold running water until it runs clear. Soak the rice in a bowl of water for about 2 hours.
Stuffing the Lotus Roots
Drain the soaked glutinous rice and stuff it into the hollow center of the lotus roots. Use chopsticks to press the rice down gently, ensuring there are no air gaps. Fill until the lotus is densely packed.
Cooking Process
Assembling the Ingredients
Secure the openings of the lotus roots with dates to prevent the rice from falling out.
Simmering the Stuffed Lotus
Place the stuffed lotus roots in a pot. Add rock sugar, water, and the remaining dates. Heat until boiling, then reduce to a simmer. Cover and cook for about 2 hours. Remember to check a cooking timer to ensure consistency.
Sweetening the Dish
After the lotus roots are tender, remove them from the pot and let them cool. Slice them into thin rounds and drizzle with honey and osmanthus syrup.
Serving and Enjoying
This dish is best enjoyed slightly chilled. The sweet flavor of the glutinous rice perfectly complements the crunchy yet tender texture of the lotus roots. It's often served as an appetizer or dessert. Pair this dish with a light tea to enhance the aromatic experience. The balance of sweetness and texture makes it a refreshing treat.