| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 195 | 1g | 0.5g | 45g |
| sugars | fibre | protein | salt |
| 19g | 2g | 3g | 0.1g |
Stuffed Lotus Root with Sweet Sticky Rice is a recipe that brings together two of my culinary passions: the vibrant, healthful vegetables of the West Coast and the rich, traditional flavors of my Gujarati heritage. This dish offers a unique blend of textures and tastes that is both satisfying and nourishing.
Connecting Cultures Through Food
Growing up in California, I was always surrounded by an abundance of fresh produce, and I developed a deep appreciation for vegetable-based dishes. Now, being married to Faisal and raising two sons, it’s important to me to create meals that reflect both our Indian-American backgrounds. The Stuffed Lotus Root with Sweet Sticky Rice is exactly that—a harmonious blend making use of the beautiful lotus root, a staple in various Asian cuisines, complemented by sticky rice, a beloved ingredient in many parts of India and beyond.
Health Benefits in Every Bite
Not only is this dish incredibly delicious, but it also comes with a host of health benefits. Lotus root is known for its high fiber content, which aids in digestion and promotes overall gut health. Additionally, it is rich in vitamins and minerals such as Vitamin C, potassium, and manganese. Sweet sticky rice, also known as glutinous rice, provides essential carbohydrates and is a great energy source. The addition of dried goji berries and lychee or longan further enriches the recipe with antioxidants, vitamins, and minerals.
The inclusion of honey and a bit of sugar brings a delightful sweetness that balances out the vegetal crunch of the lotus root and the chewiness of the sticky rice. For an extra layer of creaminess, a dash of coconut milk can be added, invoking a hint of tropical flavor that pairs beautifully with the fresh fruit slices used for garnish—think kiwi, strawberry, and mango.
This recipe might remind you of traditional sweet rice balls found in Chinese cuisine or even a savory stuffed pepper dish with its hearty filling inside a hollowed vegetable. It works excellently as a side dish to any main course, especially ones involving grilled fish or chicken. For a full fusion meal experience, consider pairing it with Indian Coconut Fish Curry or even a fresh Miso-Glazed Salmon.
Whether you are looking for a unique vegetarian dish for a dinner party or a special meal to share with your family, Stuffed Lotus Root with Sweet Sticky Rice offers both flavor and nutrition in each bite. It’s a testament to the beauty of culinary fusion, something that’s very close to my heart.
What You’ll Need
- 3 medium lotus roots
- 1 cup sweet sticky rice (glutinous rice)
- 1/2 cup dried goji berries
- 1/2 cup dried lychee or longan
- 3 tablespoons honey
- 3 tablespoons sugar
- 4 cups water
- 1/4 teaspoon salt
- 2 tablespoons coconut milk (optional)
- Fresh fruit slices for garnish (such as kiwi, strawberry, mango)
Method
Step One
Rinse the sweet sticky rice under cold water until the water runs clear. Then, soak the rice in water for at least 2 hours or overnight.
Step Two
Peel the lotus roots and slice off the ends to create flat surfaces. Use a chopstick or a similar tool to carefully push through the center of each lotus root, creating a hollow tunnel.
Step Three
Drain the soaked rice and mix it with the dried goji berries and dried lychee or longan. Fill the hollowed lotus root tunnels with the rice mixture. Don’t pack too tightly as the rice will expand during cooking.
Step Four
In a pot, bring 4 cups of water, 3 tablespoons of honey, 3 tablespoons of sugar, and 1/4 teaspoon of salt to a gentle boil. Place the stuffed lotus roots into the pot ensuring they are submerged. Lower the heat and simmer for about 1.5 to 2 hours until the lotus roots are tender and the rice is cooked through.
Step Five
Once cooked, remove the lotus roots from the pot and let them cool slightly before slicing into rounds.
Step Six
(Optional) Drizzle the sliced stuffed lotus roots with coconut milk for added flavor.
Step Seven
Garnish the dish with fresh fruit slices such as kiwi, strawberry, and mango for an added touch of color and freshness. Serve warm or at room temperature.
