Recipe method:

1. Prepare the ingredients. Glutinous rice, japonica rice, golden osmanthus, dried osmanthus, icing sugar (I don’t have white sugar at home, so I use icing sugar instead). I used two kinds of osmanthus, you can choose according to your personal preference.

2. Dry-grind the glutinous rice and japonica rice into powder using a food processor. Add golden osmanthus and honey to make osmanthus nectar. Prepare the right amount of frosting.

3. Pour the glutinous rice flour, japonica rice flour and icing sugar into the basin, mix well, take out a little powder to use as the dough, then add the fried dried osmanthus and mix well.

4. Pour in warm water in batches and mix with hands until all the water is consumed.

5. Knead into a dough.

6. Add an appropriate amount of the prepared osmanthus honey.

7. Knead evenly until the osmanthus honey is completely integrated into the dough. Be quiet for ten minutes.

8. Leave a little fabric and osmanthus honey aside for later use.

9. Take a wooden steamer and put a piece of soaked gauze underneath. Sprinkle with some of the remaining fabric.

10. Put in the kneaded cake.

11. Coat the prepared mold with fabric.

12. Fill the cake evenly.

13. Bring boiling water to a boil, put it in a steamer and steam it over high heat for about 30 minutes until the steam comes out.

14. When the cake becomes jade-colored, sprinkle a little cake powder used as a fabric evenly on top. Cover and steam for about 10 minutes, then turn off the heat and simmer for a while until cooked.

15. Take it out and let it dry slightly until it can be touched by hand.

16. Cut into small pieces with a knife while hot.

17. The mold is also demoulded.

18. Place on a plate and pour the remaining osmanthus honey on each piece of osmanthus cake.

19. The fragrant and delicious osmanthus cake is ready.

20. The color of the osmanthus cake in the sun is particularly beautiful.

21. Sprinkle some golden osmanthus. If you like it sweet, add more osmanthus honey.

22. The fragrant and glutinous osmanthus cake, when you take a bite, the sweetness of the glutinous rice is mixed with the fragrance and sweetness of the osmanthus. The taste of first love!

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Recipe tips:

1. Keep the ratio of glutinous rice flour and japonica rice flour at 2:1, and it will come out like this The cake tastes better. If you don't like it too glutinous, just keep it at 1:1, but the amount of glutinous rice flour must be more than that of japonica rice flour.

2. After mixing the rice noodles into a ball, let it sit for a while, so that the rice noodles will be stronger.

3. When steaming, use boiling water to steam quickly. Do not open the lid except for adding powder.

4. After the cake is steamed, let it simmer for a while to ensure that it is more cooked and will not shrink and harden immediately.

5. If you use a mold, you can also apply a layer of oil in the mold to facilitate demoulding.

6. Because the flour you grind yourself uses a dry grinding method, there will still be some broken rice. This is okay, it does not affect the taste, but it is more delicious.

7. The powder you grind yourself is thicker than the powder you buy using the water grinding method, so the steaming time takes longer.

8. I used two kinds of osmanthus, one is fried and dried and added when kneading the dough, and the other is golden osmanthus soaked into osmanthus honey and added later, so as to maintain a good taste and aroma. .

9. Because it is made of glutinous rice and osmanthus honey, it is best not for diabetic patients. People with poor digestive systems should consume it in moderation.