Author: Monica Ming
Ingredients:
200 grams of rice flour
80 grams of glutinous rice flour
40 grams of sugar
145 grams of osmanthus infused water
1/2 -1 tbsp of osmanthus flowers
Optional topping
1/2 cup of coconut milk
osmanthus sauce
1 vanilla bean
Osmanthus water:
Add one handful of fresh or dried osmanthus flowers into 1 liter of water.
Steep for 6-8 hours or overnight. Do not steep longer than overnight or water will taste bitter.
Instructions:
In large mixing bowl, mix the rice flour, glutinous flour, and sugar together.
Gradually add the osmanthus water. Stir flour as you're adding water. Make sure there are no clumps.
Gently sift the flour mixture.
Pour mixture into a cake pan or cupcake tins. Cut into six or eight pieces if using a cake pan.
Top with dried osmanthus flowers.
Steam for 12 - 15 minutes.
In a saucepan, heat coconut milk up with scraped vanilla bean. Set aside. Refrigerate leftover mixture for adding to coffees or other desserts.
Serve with a drizzle of osmanthus sauce and coconut milk. Best with green tea or white teas.
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