1. Material preparation: 140g glutinous rice flour, 85g orange powder, 220g water, 80g white sugar, 40g corn oil, 20g sugar osmanthus.

2. Dissolve the white sugar: First pour the white sugar into a clean large bowl, then add an appropriate amount of water to dissolve it until there are no obvious particles.

3. Add corn oil: Pour in the corn oil and stir evenly until there are no big oil bubbles.

4. Make batter: Add glutinous rice flour and orange powder and stir evenly until there are no particles.

5. Shaping: Pour the batter into the pan and let it sit for half an hour to set.

6. Make sweet-scented osmanthus syrup: add fresh sweet-scented osmanthus with warm water and honey to make pickled sweet-scented osmanthus. (It is not recommended to use fresh osmanthus, which will have an astringent taste)

7. Steam in a pot: Then cover with a layer of plastic wrap and steam over high heat for about 25 minutes. After steaming, take it out and let it cool before putting it in the refrigerator. Refrigerate for 1 hour.

8. Taste: Finally, take out the refrigerated cake body and cut it into the shape you like, put it on a plate and top it with sweet-scented osmanthus syrup. Note: When cutting, the knife should be dipped in water before cutting. Repeat this to avoid sticking.