Glutinous rice and lotus root

Overview

The glutinous rice is fragrant with lotus root, and the lotus root is soft and sweet. It tastes more delicious when eaten hot.

Wash the glutinous rice and soak it in water. I soaked it at noon and garnished it after dinner.
After dinner, we started filling the lotus root holes with glutinous rice. Wash and peel the lotus root joints.
Cut a section off the top of the lotus root node to expose the lotus root hole.
With the help of a small spoon, put the loosely soaked glutinous rice into the lotus root holes and mash it firmly with chopsticks.
Use toothpicks to secure the lotus root joints filled with glutinous rice.
Prepare brown sugar, white sugar, and osmanthus. I also prepared lotus seeds and forgot to take pictures.
Put the processed lotus root joints into the rice cooker, pour in water that has not passed through the lotus root joints, and add brown sugar and white sugar. You don’t need to add a lot of osmanthus. You can also add red dates, I forgot.
Select the "stew" button, the rice cooker will work very conscientiously all night, and we can take a rest.
In the early morning, open the rice cooker and take out the stewed lotus root joints.
Pour the soup into a small pot to reduce the juice.
After the soup thickens, adjust the sweetness according to your own taste and use cornstarch to adjust the consistency.
Slice the lotus root sections, pour the sauce over them and enjoy. Sprinkle a little osmanthus for fragrance.