Slice lotus roots into ¼ inch (0.6 cm) thick discs. Soak them in cold water for 30 minutes.

Boil some water in a pot. Add vinegar and blanch the lotus root slices for 5 minutes, uncovered. Rinse in cold water and strain.

Heat up vegetable oil in a heavy non-stick pan. Stir fry the sliced roots for a few minutes until they get a little softer and translucent.

Add 2¼ cup water, garlic, and soy sauce. Stir and cover. Turn down the heat to low, and cook for 40 minutes. Occasionally open the cover and turn them over to brown evenly. Add more water if necessary.

Add rice syrup and stir. Cover and let simmer for another 20 minutes.

Open and turn up the heat to medium high. Carefully stir and turn over the roots and braise for 10 to 12 minutes, until each slice gets shiny like jelly and almost all the liquid is evaporated.

Remove from the heat and stir in sesame oil. Sprinkle with sesame seeds.