Materials: 200 grams of glutinous rice flour, 3-5 osmanthus flowers, 30 grams of sugar, water.

Steps:

1. Wash the cinnamon flowers, put them into a bowl and add the right amount of water, filter through a sieve to remove impurities, leaving the cinnamon water for spare.

2. Put the glutinous rice flour into a bowl, add sugar, pour in the right amount of osmanthus water, stir well to make a soft and hard glutinous rice batter.

3. Put the glutinous rice noodles into a steamer and steam them over high heat for 15-20 minutes, until they are cooked through and the surface has steam.

4. Take out the glutinous rice cake, put it into a plate cut into small pieces, sprinkle a small amount of powdered sugar and cinnamon, and eat it while it is still hot.

Preservation of cinnamon cake:

1. After making, put the cinnamon cake into a clean plastic bag, stuff it tightly and fasten the mouth, and put it into the refrigerator for freezing and preservation, it can be preserved for about a week.

2. Alternatively, you can place the cinnamon cakes in an airtight box, seal and place in the refrigerator for 2-3 days.

3. If you don't put it in the refrigerator, cinnamon cake has a shorter shelf life and it is best to eat it on the same day to avoid spoilage.