Chinese
👍 Beginner Friendly
15 mineasy
ChineseDessert
Recipe Story
origins & traditionsThese Steamed Lotus Root Cakes are a beloved traditional Chinese dessert that showcases the natural sweetness and delicate flavor of fresh lotus root. The lotus root is grated and mixed with glutinous flour, sugar, and water to create a smooth batter that steams into soft, pillowy cakes. The result is a subtly sweet dessert with a unique chewy texture and beautiful translucent appearance. This dish has been prepared in Chinese households for generations, often served during family gatherings and celebrations. The natural starch content of lotus root gives these cakes their distinctive tender consistency, while the steaming method preserves the ingredients natural flavors and creates a light, refreshing dessert that is not overly heavy. The addition of osmanthus syrup or a light dusting of coconut provides the perfect finishing touch to enhance the delicate taste of the lotus root.
Instructions
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Peel the fresh lotus root thoroughly and rinse under cold water to remove any dirt. Grate the lotus root using a box grater into fine shreds, collecting any liquid that releases.
In a large mixing bowl, combine the grated lotus root with its liquid, glutinous flour, and granulated sugar. Mix well until a smooth, slightly thick batter forms.
Add water gradually to the mixture, stirring continuously until you achieve a pourable consistency similar to pancake batter.
Prepare your steamer by filling the bottom pot with water and bringing it to a rolling boil over high heat.
Lightly grease small ramekins or shallow bowls with vegetable oil to prevent sticking.
Pour the lotus root batter into the prepared ramekins, filling each about three-quarters full to allow for expansion during steaming.
Carefully place the filled ramekins into the steamer basket, ensuring they are not touching each other for even heat circulation.
Cover the steamer with a tight-fitting lid and steam over medium-high heat for 25 minutes, or until the cakes become translucent and set.
Remove the steamer from heat and let the cakes cool for 5 minutes before carefully removing them from the ramekins.
Transfer the steamed cakes to serving plates and allow them to cool to room temperature for the best texture.
Optional: Drizzle with light syrup or sprinkle with desiccated coconut before serving.
Steamed Lotus Root Cakes
4.8 (48)
Delicate steamed cakes made with fresh lotus root, creating a naturally sweet and tender dessert with a unique texture that melts in your mouth. A traditional Chinese delicacy perfect for any occasion.
medium
45 min
8 servings
Ingredients
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Dry Ingredients
- 1 1/2 cups flour, glutinous rice flour
- 1/8 teaspoons salt
Topping
- 1/4 cups coconut, grated fresh or desiccated (optional)
Sweetener
- 3 tablespoons honey
Preparation
- 1 tablespoons vegetable-oil, for greasing
Flavoring
- 1/2 teaspoons vanilla-extract (optional)
Spices
- 1/4 teaspoons cinnamon, ground (optional)
Chef Tips
expert advice•The quality of lotus root is crucial for this recipe - choose firm, unblemished roots with a fresh, crisp texture.
•Older or softer lotus roots will result in a mushy texture.
•If you cannot find fresh lotus root, frozen grated lotus root can be substituted, though the texture will be slightly different.
•For a variation, add a small amount of ground cinnamon to the batter for warmth.
•Some cooks like to add a few drops of vanilla extract to enhance the natural sweetness.
•The cakes can be served warm or cold, though the texture is most pleasing at room temperature.
•For a more festive presentation, you can steam the batter in decorative silicone molds to create interesting shapes.
•These cakes pair wonderfully with jasmine tea or light green tea.
