桂花糖釀藕 Stuffed Lotus Root with Osmanthus Fragrans

糯米200克

蓮藕1280克

冰糖200克

桂花醬2湯匙

清水1/4杯


1. 糯米浸過夜,洗淨瀝乾。

2. 蓮藕洗淨去皮,在前端近藕節處切一片(成一小蓋),備用。

3. 將浸透之糯米灌入藕孔內,然後蓋上,以牙籤固定藕蓋。

4. 將蓮藕放鍋中,注入清水至過面,滾後以中慢火燜3小時,盛起待凍,切厚件。

5. 冰糖、桂花醬與清水同煮,待煮成稀糖膠狀,即可澆在藕片上。



glutinous rice200g

lotus root1280g

rock sugar200g

osmanthus fragrans sauce2 tbsp

water1/4 cup


1.Soak the glutinous rice overnight. Then wash and drain it.

2.Wash and peel the lotus root. Cut off a small part near the knot at one of its ends. Set aside to be used as a lotus lid.

3.Stuff the soaked glutinous rice into the holes of the lotus root. Then cover its opening with the lotus lid cut off earlier and fix it with toothpicks.

4.Place the lotus root in pot and add enough water to cover the lotus root. Bring to a boil and then stew it over medium heat for 3 hours. Take it out and set aside until it is cool. Then cut it into thick slices.

5.Melt the rock sugar, osmanthus fragrans sauce together with water. When the mixture turns into a light syrup, pour it over the lotus root slices and serve.


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