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1
Rinse the lotus root sections under cold water. Cut a flat lid approximately 2 cm from one end of each section, exposing the channels. Reserve the cut pieces — they will be replaced. Peel the root sections and the lids.
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2
Drain the soaked glutinous rice. Stand each lotus section upright. Spoon rice into the channels a little at a time, using a chopstick to pack each channel firmly before adding more. Continue until every channel is densely filled and no air pockets remain. This is where the dish lives or dies: insufficient packing produces gaps that will not cook through, leaving loose, waterlogged rice against the dense amber lotus.
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3
Replace each cut lid, aligning it precisely with the root section so the channels line up. Secure with one or two toothpicks pushed through the join.
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4
Place the stuffed sections in a heavy pot or clay casserole just large enough to hold them snugly. Add the rock sugar, osmanthus flowers, red dates and wolfberries if using, and pour over 1 litre of cold water. Bring to the boil over high heat, then reduce to a steady, gentle simmer. Cover and cook for 2 to 3 hours, turning the sections occasionally, until the lotus is very tender throughout and has turned a deep amber colour. Test by piercing deeply with a fine skewer — it should meet no resistance.
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5
Lift the lotus sections carefully from the pot and set aside. Increase the heat to high and reduce the cooking liquid, stirring occasionally, until it is thick enough to coat the back of a spoon and holds a line when a finger is drawn across it.
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6
Allow the lotus to cool to room temperature or refrigerate until slightly chilled. Remove the toothpicks. Slice each section into rounds 1 cm thick with a sharp knife, revealing the white rice-filled chambers within the amber root. Arrange on a plate, spoon the warm glaze over, and serve. The cross-section should show clean, fully filled channels with no hollow pockets.