Soak glutinous rice overnight or at least 3 hours. Peel lotus root and cut off both ends but don't throw away. Using a chopstick (or skewer for the smaller holes), stuff the hole with glutinous rice. Turn root around and stuff from other end. Use toothpick to secure back the ends and boil about 2 hours till the root is soften. Remove and while hot, brush with honey and let it cool. Slice and serve with osmanthus syrup. For me I boiled it using the 排骨 function on my electric rice cooker.and it took only 30mins to soften. I then brush it with honey and left it in a ziplog bag overnight in the fridge.
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