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Rice-stuffed Lotus Stems

Vegetables, also Vegetarian Foods

Rice-stuffed Lotus Stems
3 sections fresh lotus stems, ends removed and peeled
1/4 cup glutinous rice, soaked in one cup of water overnight
2 Tablespoons sugar
1 teaspoon rose water (optional)
1/2 cup cooked (for forty-five minutes) or canned lotus seeds
1. Rinse lotus stems, then mix drained rice and the sugar, and stuff this into all the holes. Gently push the rice in with a chop stick, but do not pack it too tightly.
2. Steam the stuffed lotus stems over simmering water for ninety minutes, remove, and cool.
3. Mix prepared or canned lotus seeds with the rose water and let sit for half an hour.
4. Dice lotus stems into one-quarter-inch pieces, and put them into a bowl. Add lotus seeds and rose water, stir once or twice, and serve.

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