Sweet Lotus Root and Sticky Rice Congee


This a simplified version of a Chinese dessert called tang lian’ou, in which sticky rice is stuffed into the holes of a whole lotus root, and then the entire assemblage is boiled in sugar water, then sliced.  You can achieve the same basic effect with a sweet congee, with the added flavor of dates.


Sweet Lotus Root and Sticky Rice Congee
Family recipe

Yield: 8 servings

  • 1 lb lotus root
  • 3/4 cup sticky rice
  • 100 g rock sugar OR 1:1 mix of white and brown sugar
  • 5-10 dried dates


  1. Place sticky rice in a bowl, fill bowl nearly to top with water, and soak for 2 hours.
  2. Peel lotus root and cut into 1/4-inch slices.
  3. Cut dried dates in half with scissors, making sure to avoid the pit.  If you want, you can cut out the pit.  Or you can just chew carefully.
  4. Drain sticky rice and place in large pot.  Add lotus root slices, sugar, and dried dates into pot.
  5. Pour in enough water to cover all the ingredients.
  6. Bring to a boil.
  7. Simmer, covered, and stir occasionally, until the lotus root slices and sticky rice reach desired softness.  (I simmered the congee for 1 hour.)

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