Osmanthus Jelly is crystal clear in appearance, sweet and delicious in taste, with dregs in its mouth, fragrant in taste and rich in nutritional value. Although there are many different flavors of Osmanthus Jelly in the market, you can try to make your own sweet-scented osmanthus, which is quite simple.

Ingredients, rice flour, glutinous rice flour, fine sugar, water, dried osmanthus.

Exercise:

(1) Mix the rice flour and glutinous rice flour evenly, add sugar and water, mix evenly again, rub into large and small particles by hand, and then sieve.

(2) Wet the gauze and squeeze out excess water properly, then spread the gauze on the bottom of the steamer and lay it flat along the edge of the steamer. Then transfer to the mold, pour the sieved powder into the mold, be careful not to press it, just spread the mold gently and sprinkle a little dried osmanthus on the surface.

(3) cold water cooking, steaming for 20 minutes, cooling and demoulding. You can pour some honey or put some sweet-scented osmanthus candy to eat, which tastes particularly good.

2, sweet-scented osmanthus glutinous rice.

The combination of glutinous rice, lotus root and osmanthus can make a super classic delicious snack, which is osmanthus glutinous rice lotus root. Osmanthus fragrans and lotus root are seasonal ingredients in autumn. There are many lotus roots in the market. At this time, you can make this super delicious snack: osmanthus glutinous rice lotus root.

Ingredients, osmanthus sauce, glutinous rice, lotus root, rock sugar, jujube, honey.

Exercise:

(1) Wash the glutinous rice and soak it in water for more than two hours. If there is enough time, you can soak it for one night. Drain the soaked glutinous rice for later use, wash the mud outside the lotus root, and then peel and wash it.

(2) Cut the lotus root about 5cm away from the thick end, fill the glutinous rice into the lotus root hole with chopsticks, and knock the lotus root while inserting.

(3) After the meal, put the cut cover back and fix it with a toothpick.

(4) Put the lotus root in a pressure cooker, add water until it doesn't reach the lotus root, then add crystal sugar and a few red dates, steam in the pressure cooker for 25 minutes, take out the pot, let it cool, slice it, and pour in osmanthus sauce or honey when eating.

3, osmanthus Melaleuca cake.

Osmanthus Jelly can match many kinds of ingredients, such as coconut milk Melaleuca Cake, red bean paste Melaleuca Cake, purple potato Melaleuca Cake, matcha Melaleuca Cake, and of course, osmanthus Melaleuca Cake, which is a must-have snack on the autumn table.

Ingredients: 250g of horseshoe powder, 300g of osmanthus fragrans, 400ml of coconut milk and 900ml of clear water.

Exercise:

(1) Osmanthus fragrans pulp: Divide 250g of water chestnut powder into two parts, pour 300g of osmanthus fragrans into one part of water chestnut powder 125g, add 600ml of clear water, and stir evenly with a manual eggbeater.

(2) White pulp: Pour 400 ml of coconut milk into another 125 g of water chestnut powder, add 300 ml of clear water, stir well and sieve.

(3) Boil water in the pot, first scoop a layer of sweet-scented osmanthus meat and spread it on a thin layer of steaming basin, and steam each layer for 2-3 minutes. The last layer lasts for 5 minutes, and after a little solidification, the next layer can be steamed.

(4) After all the water chestnut cake slurry is steamed, it is taken out and naturally cooled. You can use a fan or air conditioner to cool them down, and then gently break off the edge tray and pour them out after they are completely cooled.

4, brown sugar osmanthus rice cake.

Northerners should eat jiaozi during the Spring Festival, while southerners must eat rice cakes during the Spring Festival, which means "getting taller every year". I hope everyone will get better every year. The rice cake tastes sweet and waxy, with rich rice flavor and soft aroma. Everyone must try this snack.

Ingredients, rice cake, cooking oil, Osmanthus Jelly, sesame.

Exercise:

(1) Slice the rice cake, soak it in water for later use, and separate the sticky rice cake slices in water.

(2) Boil the water in the pot. After the water is boiled, put the rice cake in the pot and cook for about 3-5 minutes. The rice cake swelled and was quickly picked up.

(3) Put the rice cake into the dish and rinse it with cold water. When the temperature drops slightly, stir by hand, stir into blocks, and drain.

(4) Cook the rice cake out of the pot, add oil, sugar and sesame seeds, and stir fry evenly.

(5) Then the rice cakes can be served.