Crispy Fried Lotus Root with Sticky Rice (Guì Huā Miàn Oǔ)

A delightful sweet or sweet-and-savory dish. Sections of lotus root are filled with glutinous sticky rice, which has been soaked and sometimes mixed with sweet osmanthus blossom syrup (桂花, guì huā) for a fragrant, floral note. The stuffed lotus root is then steamed until the rice and root are completely tender. After steaming, it is sliced into rounds, revealing the beautiful pattern of the lotus root’s holes filled with white rice. These rounds are then lightly pan-fried or deep-fried until the exterior becomes crispy and caramelized. The texture contrast is wonderful: the crispy outer layer, the soft and starchy lotus root, and the chewy, sweet rice inside. It can be served as a side dish or a dessert.