Cooking Steps

1. 

   Step1:After washing, soak the purple glutinous rice in water for more than 2 hours, wash the lotus root, peel and cut off the top sectio

2. 

   Step2:Use chopsticks to poke the soaked purple glutinous rice into the lotus root hole

3. 

   Step3:Then cover the top of the cut lotus root with a toothpick

4. 

   Step4:Put the lotus root in the pot. Put enough water to boil. Add in the ice sugar and brown sugar and turn the heat down (put the brown sugar to make the color red on the outside. It's ok if you don't put it on, but the surface is not so red); simmer for more than an hour and a half until the lotus root is crispy and glutinous. Turn off the heat when the soup is sticky; cool it and slice it into a plate. Pour it with sweet osmanthus flower.