This is definitely a Chinese classic that my mom has made since I was very young. Although they look complicated, this may be one of my easiest recipes yet! Let’s make some Sweet Rice Stuffed Lotus Root.
I remember helping my mom put the rice into these and let me tell you, it was so frustrating! Sometimes, the rice would bounce back out when I tapped the root on the table. Or, it’s just because filling the roots takes forever. Either way, this recipe can take awhile.
But, don’t let that discourage you! It seriously is so worth it.
So, I’ve only seen lotus roots being sold at Asian markets. Just search us “lotus root” on Google to see what they look like. There is not replacement for them!
Sweet rice is also called glutinous rice or sticky sweet rice. Either way, make sure it is short-grain and white. This kind will have the best texture and flavor.
If you can’t find rock sugar, you could certainly use normal granulated sugar just make sure to cut it down to 1/4-1/3 cup.
For the dried jujubes, I also found these at my local Asian market. I have seen them being sold on Amazon for too much money 🙂 so definitely look in stores before you do that. Dried jujubes are required but they do lend an awesome flavor to this recipe.
I think those are all my notes! Let’s just get to the recipe right?
5 Word Summary
3 ingredients only!
If you like sweet rice or Chinese desserts, check these recipes out:
Sweet Rice Stuffed Lotus Root
This Chinese classic may look crazy, but it's super easy to make and a delicious snack. If you want a healthy treat using just three ingredients, this is the answer!
- 4 fresh lotus roots
- 2 cups sweet rice
- 1/2 cup rock sugar (approximate)
- couple of dried jujubes (optional)
In a bowl, wash the sweet rice 2-3 times. Then allow the rice to soak in enough water to cover it for several hours or until most of the water has been absorbed.
To prep the lotus roots, cut the knobs off (if they are still attached). Do not cut too far in because then the holes will be too big and rice will fall out. Then peel the skin off.
Cut one end of the root off to serve as a cap. Now that you have bigger holes to work with, start to fill each with sweet rice. I use a chopstick to guide the rice in. This will take awhile, so be patient!
Once most of the holes are filled, place the piece of root you cut off as a cap. Secure it with skewers that you stab through the lotus root.
Place roots in a large pot with enough water to almost cover. Add in the rock sugar and jujube dates.
Cook on low/medium heat until the lotus roots can be easily punctured with a chopstick. This will take about 1 hour. Make sure to occasionally check on it to make sure the pot doesn't dry out.
Store in the fridge for 1-2 weeks. You can eat this cold or warm (microwave). Enjoy!