There are two ways in Osmanthus Jelly. One method is to make rice cake with rice pulp. Soft and sweet, q-bomb, especially delicious when it's cold? There are also steamed osmanthus muffins with rice flour and glutinous rice flour, with a layer of bean paste in the middle.

1, let's start with Osmanthus Jelly.

260 grams of rice, 60 grams of sugar, 0/20 grams of water/kloc-,40 grams of flour and 3 grams of yeast.

Step: 1. Soak rice one night in advance.

2. Put the rice into a cooking machine, add water 120g, and mash it into rice slurry.

3. Pour out the rice slurry, add 3g yeast and 40g flour, stir well, cover with plastic wrap and ferment to twice the size.

4. Brush the mold with oil, pour in the fermented rice slurry, poke out big bubbles with a toothpick, sprinkle with dried osmanthus, and steam for about 25 minutes. Cool and cut into small pieces.

2. osmanthus muffins

80g of glutinous rice flour, 200g of sticky rice flour, 60g of fine sugar and 0/60g of water/kloc,

Steps:

1 Pour glutinous rice flour, japonica rice flour and white sugar into a basin, add water and mix well, knead with both hands until the powder becomes coarse powder, sieve it with a sieve, and the cake powder will wake up for 30 minutes to fully absorb water.

2. Pour the cake powder into the mold, don't compact it, and spread it loosely. You can also spread a layer of bean paste in the middle of the cake powder, steam it in a pot for 30 minutes, take it out, sprinkle dried osmanthus on the fire, let it cool, then demould and cut into pieces.