chopsticks , coarse sieve, Spoon, a glass mold, spatula, steamer, steaming tray
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- 1 scoop osmanthus sugar(see my last recipe ,only sugar added)
- 1 scoop dried osmanthus flower
- 1 tsp honey
Mix dried osmanthus flower with osmanthus sugar ,stir well.If you feel too dry, add a tsp of honey.
- 50 g glutinous rice flour
- 150 g rice flour
- 50 g caster sugar
Combine rice flour and glutinous rice flour, stir well. Pour the sugar in, give them a thorough mix.
- 70 ml water
Get a pair of chopsticks,stir the flour mixture in circle while slowly dripping water inside it. You can see many flour lumps have formed.
Rub the flour lumps and wet powder until they become thin and well-proportioned.It looks like a bowl of incompact coarse salt.
- coarse sieve
Use a coarse sieve to riddle it. Do not use a fine sieve or you will be exhausted.
- a glass mold
Find a glass mold ,scoop out half of the sieved flour mixture spoonful by spoonful and transmit them into the glass mold. Remember do not press it in the mold！Then scoop the mixture of dried osmanthus and osmanthus sugar onto the surface of the sieved flour mixture in the mold.
Add the remaining half of the flour mixture by the same way.Caution repeated:Don’t press it in the mold.If it is irregular in surface，just softly smooth it with the spatula.
- steaming tray
Cover the mold with foil ,boiling water in the steamer,put the mold on the steamer tray, remain high heat and steam it about 30 minutes.
Demold the cake when it’s hot,but slice it when it’s cool.I recommend you keep it less than 2 days in refrigerator and heat it before eat.