Osmanthus cake

Overview

Each region has its own way of making osmanthus cake, which is also a representative of regional characteristics. Today I will teach you how to make a more elastic osmanthus cake. Although it sticks together, it is not sticky at all. Instead, the particles are distinct, with a unique flavor, full of elasticity and rich aroma. It’s neither too sweet nor nauseating, nor sticky and featureless. It’s light and sweet. I believe many people will fall in love with it. This is the unique thing about this sweet-scented osmanthus cake. I’ll teach you how to make other flavors someday, which can form a strong contrast with this one. (*^__^*)

Tags

• pastries
• glutinous rice
• olive oil
• sesame
• sugar osmanthus
• white sugar

Ingredients

Steps

1. 1 Soak the glutinous rice for about two hours,

   

2. 2 Put a layer of gauze on the steamer,

   

3. 3 Spread the glutinous rice evenly on the gauze,

   

4. 4 Steam over high heat for about 15 minutes until cooked,

   

5. 5 Sugar Osmanthus, I made this bottle in July last year. It was very fragrant at this time. It can be said that this has no shelf life. It will only become more fragrant as it is kept.

   

6. 6 I made this several years ago. (Made with dried osmanthus,) there is only a little bit left, but it is more fragrant. There is only a little bit left, and I can’t bear to use it at all (┬＿┬)

   

7. 7 This is made with fresh osmanthus. The osmanthus tastes good in your mouth. When the osmanthus blooms, I will teach you how to make fresh sugar osmanthus. It is much more fragrant than the dried one, and the fragrance is preserved to the greatest extent.

   

8. 8 Put the steamed glutinous rice into a basin together with gauze. (At this time, the grains of the glutinous rice are clearly defined. It is delicious and chewy even if you eat it directly.)

   

9. 9 Put the sugar osmanthus and sugar in,

   

10. 10 Use a rolling pin to pound the rice until it is very sticky. (The rice does not have to be pounded, it only needs to be sticky)

    

11. 11 Prepare olive oil, (or other oil that can be eaten immediately,)

    

12. 12 Apply a little oil on the cutting board (to prevent sticking)

    

13. 13 Pour the pounded rice on the cutting board, grease your hands with oil, knead it into a ball, and divide it into equal amounts of small portions (I just divided this amount into nine 30g pieces each)

    

14. 14 Knead into long strips (or other shapes you like)

    

15. 15 Sprinkle some sesame seeds. If you feel it is not sweet enough, top it with some sugar osmanthus and serve.