I have always been fond of Jiangnan snacks, and sticky rice stuffed lotus root is a must-order dish.
Ingredients: • 3 red dates • Sticky rice (amount adjusted based on lotus root cavity size) • 1 lotus root • Rock sugar, to taste • Brown sugar, to taste Instructions: 1. Soak sticky rice in water for approximately one hour. 2. Wash the lotus root, peel it, and cut off one-centimeter sections from both ends to use as lids. 3. Drain the soaked sticky rice and stuff it into the lotus root cavities, using chopsticks if necessary. 4. Place the stuffed lotus root into a pot. Secure the reserved lids onto both ends with toothpicks to prevent rice from leaking during cooking. 5. Add two to three tablespoons of brown sugar, five to six pieces of rock sugar, and halved red dates. Pour in enough water to submerge half of the lotus root. 6. Simmer for 30-40 minutes. 7. Remove, slice, arrange on a plate, and drizzle with the cooking syrup. For a chilled version, allow it to cool before slicing.