Sweet Simplicity: Honey Lotus Root Recipe with a Crunchy Twist

 

Sweet Simplicity: Honey Lotus Root Recipe with a Crunchy Twist

Lotus root has a long and rich history in Asian cuisine, dating back thousands of years to ancient China and India. In traditional Chinese medicine and cooking, lotus root (called "lián ǒu") is celebrated not only for its cooling properties and health benefits but also for its unique texture—crisp when raw, tender yet crunchy when cooked. It was often enjoyed during festive seasons, used in soups, stir-fries, and even as sweet delicacies.

As trade expanded across Asia, lotus root found its way into various regional dishes. From Korea’s simmered side dishes to Japan’s pickled "renkon," its versatility is endless.

Personally, I’ve always been drawn to the satisfying crunch of lotus root. There’s something calming and joyful about slicing through its snowflake-like holes and watching it transform in a warm pot of broth or syrup. Growing up in Indonesia, lotus roots weren’t as plump as the ones I see in international recipes. Ours are often slimmer and smaller, with a slightly earthier taste.

But today, with imported produce more accessible, large, chubby lotus roots are easily found in many local markets. They’re perfect for recipes like this one.

I stumbled upon this honey lotus root recipe in an old calendar tucked away in a drawer. It's a sweet and nourishing dish that works beautifully as a side dish or even a light afternoon snack. The glaze is rich and comforting, while the lotus root retains its signature bite. It’s simple, elegant, and full of vintage charm—just how I like it.

Crunchy, sweet, and soothing—this honey lotus root dish is ideal for tea time, potlucks, or as a cozy treat after a long day. 

The only problem from this old calendar recipe is ... no measurement, but nevertheless let's give it a go.

 Honey Lotus Root Recipe with a Crunchy Twist

Honey Lotus Root

Preparation Method and Nutritional Value

1. Wash the lotus root clean and peel it.

2. Put the sliced lotus root into a pot, add water until the lotus root is just submerged. Add brown sugar and a small amount of rock sugar.

3. Cover with a glass lid and bring to a boil over high heat. Then replace with a pressure cooker lid. Continue boiling on high heat until the red float valve on the lid rises. Continue boiling, and once the steam starts releasing from the valve, turn off the heat.

4. Remove the lotus root , add salt and cook the soup over high heat until it thickens, stirring while cooking until it becomes sticky. Pour the thickened honey sauce over the lotus root and serve.

While looking for measurement that can work well with this recipe, I stumble upon Korean braised crunchy lotus root and Chinese Fragrant Spicy Lotus Root but consider is same style lotus root recipe, I think this can be done and yes, I definitely will do it this way.

The Korean recipe -Braised crunchy Lotus root-  had almost identical ingredients , while the -Fragrant Spicy Lotus Root- is more complex flavor style, which might suit me better.

What measurement will I use? 

1. One segment of Lotus root. Cut into 5 mm thick (this from Fragrant Spice Lotus Root step) then blanch clean lotus root slightly in boiling water with vinegar, rinse and drain (this from Korean Lotus Root recipe step).  
2. 1 Tbsp brown sugar
3. 1 Tbsp rock sugar
4. 1 Tsp sugar
5. Optional: 2 Tsp black vinegar, 1 tsp sesame oil, 1 tsp soy sauce (to add color) and chili flakes

Lotus root contains a large amount of tannic acid, which has the effect of constricting blood vessels and can help stop bleeding. Lotus root is cooling and can disperse blood stasis. According to Chinese medicine, it treats blood-related illnesses without causing stagnation, making it a therapeutic food for heat-related conditions.

Pin Honey Lotur Root Recipe

 

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