Osmanthus rice cake
| Glutinous rice flour 600g | Rock Sugar 450g |
| Osmanthus Sauce 30g | Dried Osmanthus 5g |
| Dried osmanthus (for surface decoration) 1g | Clear water 600g |
Step 1
Lift the pot, pour 600ml of water, add rock sugar, osmanthus paste and dried osmanthus, cook together until the rock sugar dissolves into sugar water, let cool and set aside
Step 2
Sift glutinous rice flour and set aside
Step 3
Pour the cooled sugar water into the glutinous rice flour
Step 4
Use a hand mixer to stir until smooth and grain-free rice milk.
Step 5
Grease the mold, pour rice milk into it, smooth it with a rubber spatula, and shake the mold several times to avoid more holes in the tissue after steaming.
Step 6
In order to make the steamed rice cake smoother, use a toothpick to prick the bubbles on the surface of the rice milk.
Step 7
Sprinkle dried osmanthus evenly on the surface of the rice milk
Step 8
Steam over high heat for 60 minutes in water, let cool and slice into slices
Step 9
Fragrant and fragrant ~ Osmanthus rice cake Osmanthus rice cake cooking tips1. After the sugar water is heated and melted, it must be allowed to cool completely before mixing well with the glutinous rice flour; if mixed in while hot, the glutinous rice flour will easily mature and form a dough.
2. The heat of the steamed rice cake should not be too high, otherwise the surface will be uneven.
3. During the process of steaming the rice cakes, it is found that there is not enough water in the pot. Hot water must be added. Do not add cold water, otherwise the water temperature will be lowered and the success of the rice cakes will be affected.
4. Storage time: 7 days in the refrigerator and 30 days in the freezer.
5 mold: 8-inch deep plate with live bottom (easier to demould)
6. Material weight: 8 inches.
