In the heart of China’s Jiangnan region, a dessert is stealing the hearts of food lovers across the nation. Osmanthus Sticky Rice Lotus Root, a beloved dish from Jiangsu and Zhejiang provinces, combines the delicate flavors of lotus root and the fragrant sweetness of osmanthus flowers.
This delightful treat begins its journey in autumn when lotus roots are harvested at their peak, just as osmanthus flowers are in full bloom. To create this dessert, cooks wash and peel fresh lotus roots before carefully stuffing them with glutinous rice. The filled roots are then gently simmered until they turn a warm reddish hue, allowing the rice inside to become perfectly tender.
Once cooked and cooled, the lotus roots are sliced into rounds and drizzled with a syrup infused with freshly picked osmanthus blossoms. The result is a harmonious blend of textures and aromas—a dessert that’s both nourishing and irresistibly sweet.
Originally a regional specialty, Osmanthus Sticky Rice Lotus Root has gained popularity throughout China, becoming a staple on menus in many restaurants. For both locals and visitors, this dish offers a taste of Jiangnan’s rich culinary heritage, bringing a touch of sweetness to the dining experience.
