Agave Lotus Root and Sticky Rice

Maple-Agave Lotus Root and Sticky Rice

Today is the last day of my veggie recipe challenge. 50 days of incredible recipes, using a different veggie every single day! I can’t believe I made it. This is the first time I’ve done something like this, and even though it was tough some days to keep it going I know I’ll do another challenge like this again. In honor of finishing, today I decided to try to do a dessert recipe (which can be tough using vegetables!) so it was perfect that I picked up some lotus root at the nearby Asian market the other day. This crunchy, starchy veggie is perfect for a sweet recipe, and looks pretty and unique too!

Lotus root has a mildly sweet flavor with a crunchy texture, making it great for a dessert or a lot of other recipes. It’s fantastic stir-fried. Lotus root has a visually appealing pattern of air pockets which are visible when it is sliced. It’s a good source of fiber, and also contains a lot of Vitamin C. If this is your first time trying it, I think you’ll enjoy it!

Maple Agave Lotus Root and Sticky Rice

 

Maple-Agave Lotus Root and

Sticky Rice

  • 1/2 medium lotus root, peeled and sliced
  • 2 Tbs maple syrup
  • 2 Tbs agave nectar, plus extra for drizzling

For the sticky rice:

  • 1 cup sushi rice
  • 1-1/2 cups water
  • 1/2 can coconut milk
  • 1/4 cup sugar
  • 1/4 tsp salt

Combine the rice and water in a saucepan. Bring to a boil; cover and reduce heat to low.

Simmer until water is absorbed, 15 to 20 minutes.

While the rice cooks, combine coconut milk, sugar and salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture and cover, allowing to cool for 20 minutes.

While the rice cools, combine lotus root slices, maple syrup and agave in a saucepan, adding enough water to cover. Bring to a boil then lower heat, simmering for 20 minutes.

To serve, arrange lotus root slices over sticky rice, drizzling agave nectar over the top.

Lotus Root and Sticky Rice

Agave Lotus Root and Sticky Rice

Maple Agave Lotus Root and Coconut Sticky Rice

This delicious and lovely dessert is perfect for a unique presentation at the end of an Asian-themed meal! I hope you enjoy. Let me know how you liked the veggie recipe challenge and weigh in your votes for the best recipes in the comments for a roundup recipe of favorites!

In case you missed the last 49 days, here are all the veggie recipes:

Printable Version:

Maple-Agave Lotus Root and Sticky Rice
 
Author:
Serves: 4
Ingredients
  • ½ medium lotus root, peeled and sliced
  • 2 Tbs maple syrup
  • 2 Tbs agave nectar, plus extra for drizzling
  • For the sticky rice:
  • 1 cup sushi rice
  • 1-1/2 cups water
  • ½ can coconut milk
  • ¼ cup sugar
  • ¼ tsp salt
Instructions
  1. Combine the rice and water in a saucepan. Bring to a boil; cover and reduce heat to low.
  2. Simmer until water is absorbed, 15 to 20 minutes.
  3. While the rice cooks, combine coconut milk, sugar and salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture and cover, allowing to cool for 20 minutes.
  4. While the rice cools, combine lotus root slices, maple syrup and agave in a saucepan, adding enough water to cover. Bring to a boil then lower heat, simmering for 20 minutes.
  5. To serve, arrange lotus root slices over sticky rice, drizzling agave nectar over the top.

 

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