Chinese Food Recipe: Lotus Root with Glutinous Rice and Osmanthus Sugar

Soak the glutinous rice for 2 hours. Peel and wash the lotus root. Cut 1 inch at one end of the lotus root and let out the holes in the middle. Stuff the holes with soaked rice, compact the stuffing with chopsticks. Cover back the 1-inch end of the lotus root and fix it with a toothpick. Boil the stuffed lotus root with the brown sugar and the date, turn to slow fire when boiled, and continue cooking for 30 minutes. Add the crystal sugar and boil for 15 more minutes. Take out the lotus root, cool and cut into slices. Pour the honey blended with water, as well as the osmanthus sugar on the top when serving.