Sweety sweety

Lotus root filled with glutinous rice in coconut cream

1)Choose a section of straight and thick lotus root, chop off one end along cross section and set that end aside;
2)Fill dry glutinous rice into the holes, leave enough space for the increasing volume of the rice while cooking, then lid the choped end in 1) back onto the section and fix with bamboo toothpicks;
3)Boil the lotus root section in water with brown sugar for three hours, then rinse in cold water;
4)Put some coconut cream, brown sugar, Chinese date, haw on the simmer to make the sauce;
5)Finally cut the lotus root section into pieces and sauce with 4).

In hot sauce...








After chilled......









Soup of fried beancurd and mushroom