2. Below we just started filtering and hold two teaspoons of rice noodles. Sieve out the fine powder first, and then drive out the coarse powder. The filtration of powder is the key to this snack. Halfway through the filtration, we scrape it flat with a scraper, never press it, and then sprinkle some brown sugar. You can also choose not to put bean paste stuffing or raisins, and then we will continue to sift the powder until all the powder is sifted. The screened powder looks like snowflakes falling on the ground in winter, which is particularly beautiful, and then we will smooth it.
Next, we sprinkle a little osmanthus on it, because the fragrance of osmanthus is a little heavy, so don't sprinkle too much, and then we will cut it into small squares with a razor, so be careful when cutting it, or you will know the consequences!
4, cold water on the pot, steam for 20 minutes after the water is boiled. When the time is up, turn off the fire and start the pot directly. Don't let the steam get wet in Osmanthus Jelly, and then we will squeeze some sweet-scented osmanthus honey on each Osmanthus Jelly. If there is no osmanthus honey, you can make one with honey and osmanthus! Our Osmanthus Jelly is ready. The ingredients are simple, the method is simple, but the taste is not simple. It has a faint sweet-scented osmanthus fragrance, a strong rice fragrance, and a mouthful of glutinous rice and cotton sand. It is really delicious. You should try it sometime!