Osmanthus Jelly practice:
1. Put glutinous rice flour, sticky rice flour and powdered sugar into a basin, grab them twice with your hands and stir well. Add water and grab it evenly with your hands. There won't be a lump here, but it's still loose. Try to catch it evenly and make the water distribute evenly, otherwise it will affect the steaming effect.
This step is very important and will be a little tiring, but don't omit it. Sift the mixture of powder and water just caught. Choose a screen with bigger eyes, a 24-mesh screen. Don't press the sieved powder by hand, keep it fluffy. The sifted powder feels a bit like coconut milk. )
3. Prepare a steaming cloth (gauze or silica gel steaming pad can be used), put the mold on it, and gently scoop up the powder we just screened with a spoon. Don't scrape the surface with a scraper. After the water is boiled, put it in a pot and steam 15 minutes. Steam for about 3 minutes, the rice cake is slightly shaped, and the mold is taken away. Watch out for burns!
The height of my mold is 5cm. If your mold is short, the steaming time should be reduced. The shorter the mold, the shorter the steaming time. )
4. How to judge raw and cooked? Tap the surface with chopsticks. If there is no powder, it means it is cooked. Don't look with your eyes, because you can't tell the raw from the cooked. When uncovering the lid, gently tilt the lid to prevent water vapor from dripping on the steamed Osmanthus Jelly. After steaming, take it out and put it on the drying net to dry for a while to prevent the bottom from overheating and humidity. (Look at the broken structure, a bit like steamed bread. Next, it is modeling. Cut into pieces first, 3.5cmX3.5cm, and one mold can just cut nine pieces. Don't cut it as soon as it's out of the pot. Let it cool for a while before cutting. I cut it with a thread.
finally
Put osmanthus in a paper bag, squeeze it on the surface of Osmanthus Jelly, sprinkle some dried osmanthus, and you're done!