What dim sum dish consists of lotus root segments stuffed with sticky rice and steamed?

The dim sum dish made from lotus root segments stuffed with sticky rice and steamed is called stuffed lotus root.

The preparation uses thick sections of fresh lotus root, whose naturally patterned holes create compartments for glutinous rice. The rice is packed into the openings before the root is cooked until tender, allowing the slices to reveal a distinctive wheel-like pattern when cut.

Although often grouped with dim sum, stuffed lotus root with sticky rice is also widely served as a Chinese snack, appetizer or dessert. Many versions are simmered or steamed with sugar, dates and osmanthus, producing a soft, fragrant and lightly sweet dish. The preparation is particularly associated with cuisines south of the Yangtze River.

It should not be confused with lo mai gai. Lo mai gai is savory sticky rice mixed with ingredients such as chicken, mushrooms and Chinese sausage, then wrapped in a lotus leaf and steamed. Stuffed lotus root places the rice inside the root itself and is commonly finished with syrup or osmanthus fragrance.