How to Creatively Cook Lotus Root Beyond Just Soup: A Unique Recipe Guide

Q: Can I use another type of sweetener instead of osmanthus honey?
A: Yes, you can substitute osmanthus honey with other sweeteners like regular honey or maple syrup, but it will alter the final flavor slightly.

Q: Do I need to soak the green mung beans before cooking?
A: Yes, it’s recommended to soak the green mung beans for several hours or overnight for better texture and faster cooking.

Q: Can I use frozen lotus root for this recipe?
A: Yes, frozen lotus root can be used, but fresh is preferred for the best texture and taste.

Refreshing Lotus Root with Mung Beans and Osmanthus Honey


  • Green mung beans (绿豆仁) - 100 grams
  • Lotus root (莲藕) - 6 sections
  • Water - 400 grams
  • Osmanthus honey (桂花蜜) - 30 grams
  1. Clean and slice the lotus root into thin pieces.
  2. Rinse the green mung beans and soak them for several hours or overnight.
  3. In a pot, add the soaked mung beans and sliced lotus root. Pour in 400 grams of water.
  4. Cook over medium heat until the mung beans are soft and the lotus root slices are tender.
  5. Once cooked, add the osmanthus honey and stir well to combine. Simmer for an additional 5 minutes.
  6. Serve warm or chilled as a refreshing dish.
  • Rich in dietary fiber
  • Contains vitamins and minerals from lotus root and green mung beans
  • Low in fat
  • Natural sweetness from osmanthus honey
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