Osmanthus-Stuffed Lotus Root
桂花糖藕 · guì huā táng ǒu
Every Mid-Autumn in Hangzhou, my great-aunt Hong would stuff lotus root with glutinous rice, then braise it for two hours in brown sugar and osmanthus — saying the holes ‘hold moonlight, and the sugar holds memory.’ She’d slice it paper-thin with a cleaver, dusted with more osmanthus.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- fresh lotus root (1 large, 25–30 cm, unblemished)鲜莲藕（1节，25–30厘米，表皮完好）🏮 asian500 g
- glutinous rice (short-grain, soaked)糯米（短粒，已浸泡）🏮 asian120 g
- brown rock sugar (or dark brown sugar)红冰糖（或深棕糖）🏮 asian150 g
- dried osmanthus flowers (Gui Hua)干桂花🏮 asian2 g
fresh lotus root (1 large, 25–30 cm, unblemished): Look for smooth, light tan skin with tight, closed pores — avoid hollow or spongy ends.
glutinous rice (short-grain, soaked): Soak in cold water 4 hours or overnight — rice should be plump and opaque.
brown rock sugar (or dark brown sugar): Red rock sugar gives authentic amber hue; substitute dark brown sugar if unavailable.
dried osmanthus flowers (Gui Hua): Substitute: ½ tsp food-grade osmanthus extract + ½ tsp honey (add in final step).
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Instructions
1Scrub lotus root under running water with a vegetable brush. Trim both ends. Using a chopstick or narrow spoon handle, gently push soaked glutinous rice into each hole until tightly packed — tap root lightly to settle.
逐孔填米
🔍 Look for 8 分钟 · 8 minutesVisual: 米粒微凸孔口2–3毫米；对光无漏隙。Rice protrudes 2–3 mm from each hole; no gaps visible when held to light.
You know it's right when: 轻叩发出沉实钝响，非空洞回声。Tapping produces a solid, dull thud — not hollow echo.
2Bring a large pot of water to boil. Carefully lower stuffed lotus root into boiling water and blanch for 3 minutes. Remove and rinse under cold water to stop cooking.
焯水定型
🔍 Look for High heat 3 分钟 · 3 minutesVisual: 藕表泛淡粉褐；米粒不再显生白或粉感。Surface turns faintly pinkish-beige; rice grains no longer look raw or chalky.
You know it's right when: 下藕后20秒内水重沸。Water returns to gentle boil within 20 seconds of adding藕.
3In a heavy-bottomed Dutch oven, combine blanched lotus root, brown rock sugar, and 750 ml water. Bring to simmer over medium heat, then reduce to low.
糖水没藕
🔍 Look for Low heat 5 分钟 · 5 minutesVisual: 糖全溶，汤汁泛琥珀光泽。Sugar dissolves completely; liquid shimmers with amber gloss.
You know it's right when: 锅中心缓缓浮起第一颗气泡。First bubble rises slowly from center of pot.
4Cover tightly and braise for 90 minutes on low heat, turning藕 every 25 minutes. Liquid should reduce to ~250 ml and coat the藕 thickly.
慢煨收汁
🔍 Look for Low heat 90 分钟 · 90 minutesVisual: 焦糖汁如琥珀缎带般裹住藕身。Caramelized syrup clings to藕 surface in glossy, amber ribbons.
You know it's right when: 刀尖轻压即顺滑入藕，无阻力。Tip of knife slides in smoothly with gentle pressure — no resistance.
5Remove藕, cool slightly, then slice into 5-mm rounds. Drizzle with reduced syrup and sprinkle generously with dried osmanthus. Serve at room temperature.
片薄撒花
🔍 Look for 2 分钟 · 2 minutesVisual: 每片可见饱满米孔，藕边呈半透明玫瑰褐色。Each slice shows perfect rice-filled holes and translucent, rosy-brown edges.
You know it's right when: 糖汁在片周微聚，不漫溢。Syrup pools slightly around each slice without spreading.
Tips
- · To prevent rice leakage during braising, seal both ends with aluminum foil before cooking.
- · For glossy finish, brush slices with 1 tsp warm honey mixed with ½ tsp osmanthus right before serving.
- · Leftovers keep 4 days refrigerated — reheat gently in steamer to restore tenderness.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
What's the difference between light and dark soy sauce?
Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.
Source: HǎoWèi pantry guide
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