Soak the Rice: Begin by rinsing the 150g of glutinous rice, then cover it with plenty of cold water. Let it soak for at least 3 hours, or until the grains are plump and can be easily crushed between your fingers. After soaking, drain thoroughly.

Prepare the Lotus Root: Wash and peel the lotus root. Check the holes for any residual mud; a thin stream of water or a cotton swab works well for cleaning. Using a sharp knife, carefully cut a 1-2 cm thick "cap" off one end of each lotus root section. Save these caps.

Fill the Holes: Take the drained glutinous rice and begin stuffing it into the holes of the lotus root. Use a chopstick or bamboo skewer to gently push the rice down, ensuring every hole is tightly packed from bottom to top. Fill to the top, but do not overstuff.

Secure the Caps: Place the reserved caps back onto the filled lotus root. Use 4-6 toothpicks for each, inserting them firmly around the edge to create a secure seal that will prevent the rice from escaping during cooking.

Cook in Pot: Place the stuffed lotus root and red dates into a pot that comfortably holds them (a pressure cooker or Dutch oven works well). Add enough cold water to completely submerge the lotus root.

Add Sugar: Add the brown sugar and rock sugar to the water. Give it a gentle stir.

Pressure Cooker Method: Cook on high pressure for 40-50 minutes.

Regular Pot Method: Bring to a boil, then reduce to a low simmer. Cover and cook for 1.5 - 2 hours, until the lotus root is very tender. Check occasionally to ensure the water level doesn't drop too low.

Rest: Once cooked, let the pressure release naturally if using a pressure cooker.

Reduce the Syrup: Transfer the cooked lotus root into a frying pan, then pour the remaining syrup from the pot into the pan as well. Bring the remaining cooking liquid to a boil over medium-high heat. Let it simmer until it reduces by about one-third and thickens into a glossy syrup that coats the back of a spoon.

Slice: Once the lotus root is cool enough to handle (cooling completely is even better for clean slices), remove the toothpicks and caps. Use a sharp knife to slice it into 1 cm thick rounds.

Assemble: Arrange the slices on a serving plate. Spoon the warm, reduced syrup generously over them. Finish with a delicate sprinkle of dried osmanthus flowers.