materials

125g of water chestnut powder, 125g of water chestnut meat, 17g of crystal sugar and 525ML

Method

1. Soak water chestnut powder in 2ML of clear water and stir it into slurry. It takes a little longer to soak

2. Add 325 clear water to the crystal sugar and cook until it melts

3. Pour 1/1 water chestnut powder slurry into the sugar water

4. Stir it into a transparent paste

5. Pour all the water chestnut powder slurry into the sugar water paste

6. Stir it evenly

7. Add chopped water chestnut into the mixed raw and cooked powder

. Smooth

1. Steam for 2-3 minutes

11. Cook until it becomes transparent

12. Cut into pieces after cooling

13. Fry with a little oil

Crystal Osmanthus Jelly

Material

15g glutinous rice flour, 75g ground flour, 4g

2. Add 15g glutinous rice flour and 75g ground flour, and stir until there are no particles

3. Add 4g salad oil, and stir until water and oil are mixed (salad oil is not visible in the batter)

4. Brush salad oil on the inner wall of the container

5. Pour in the stirred batter and let it stand for 4 minutes

6. Steam, demould, cool, cut into pieces with a knife dipped in water, sprinkle with dried osmanthus, and pour with honey water.