Soak the sticky rice in a bowl of water for 2 hours.

Cut the lotus root as per the steps in this procedure picture. Make sure you keep the top of the lotus root as you will use this as a lid.

Stuff the sticky rice from step 1 into the lotus root and use chopsticks to push the rice into the lotus root, effectively stuffing it.

After you have stuffed the lotus root use 2 or 3 toothpicks to fasten the lid to the lotus root.

Boil a pot of water and add 4-5 dried jujubes and 50 grammes of rock sugar. Stir until the rock sugar has dissolved. Add step 4 into the pot and cook for 1.5 hour. Make sure you have enough water to cover the lotus root.

Use 200ml of the liquid from step 5 and add brown sugar and honey. Boil this mixture and simmer until the sauce has reduced by 50%. Use this as a sauce for the lotus root.

Leave the lotus root to cool down. Once it has cooled down, slice it to serve with the sauce from step 6.