Directions

1. Pre-soak rice in water for at least 1-2 hours (preferably overnight). Drain.

2. Steep Superwomen Culinary TCM Tonic Bag 气血女人药膳包 with water for about 5 minutes. Remove the tonic bag, set aside the tonic water for later use.

3. Peel lotus root and cut off one end of each root so the holes inside are exposed

4. Mix together a little dark brown sugar, osmanthus flower, and rice.

5. Use chopsticks to help to stuff the lotus root holes with the rice mixture.

6. Once the lotus root is fully stuffed, put on the cap that you originally cut off to close the root so that the rice doesn’t come out when boiling. Secure the cap by inserting toothpicks.

7. Place the stuffed and capped lotus root into a rice cooker or pressure cooker. Add enough tonic water to cover the root, ½ cup brown sugar, a splash of soy sauce and 2 tbsp osmanthus flowers. Mix well.

8. After about 3 hours of cooking in the rice cooker, your lotus root should be done! (If using a pressure cooker, cook for 40 minutes and let sit for 1-2 hours before opening the lid. The root should be soft instead of hard and crunchy.

9. Take out the root. Pour remaining liquid into a sauce pan and cook until it reaches a syrupy consistency.

10. Chop your lotus root into fine slices and plate. Top with the syrup. Enjoy warm or at room temperature.