Cooking Steps

1. 

   Step1:Clean the lotus root and peel it. Cut one end of the lotus root with a knife. It is about 2cm thick. Then wash the lotus root eye repeatedly to remove the mud inside the lotus root.

2. 

   Step2:Soak the glutinous rice in water for 2 hours in advance, and then pour it into lotus root eye. It's about 7 minutes full.

3. 

   Step3:Tap the outer edge of the lotus root with the back of the kitchen knife. Squeeze the edge of the lotus root toward the middle. Then the debris on the edge of the lotus root will slowly concentrate to the middle. Block all the lotus root eyes. The glutinous rice wine inside will not fall out.

4. 

   Step4:Put the lotus root into the pressure cooker. Pour in the water. The water should be no more than lotus root. Add all the sugar and ice. Bring to a boil.

5. 

   Step5:Then put the red koji rice into a sieve. Gently put it into the pot. Slowly turn the red koji rice in the sieve with a spoon. When the color is basically in the water, take out the sieve.

6. 

   Step6:Cover the pot. Turn to medium heat. Steam for about 30 minutes and then mature. Take out the pot and cool it. Sprinkle with sweet osmanthus.