Osmanthus Flower Cake (Guìhuā gāo)

• HoneyTo drizzle (optional)
• Wheat starch50g
• Dried osmanthus flowers5g
• Sugar50g
• Water250ml
• Glutinous rice flour100g

How to Make It

• 1

  **Prepare Dried Osmanthus Flowers**: Begin by rehydrating 5g of dried osmanthus flowers. Place them in a small heatproof bowl and steep in 50ml of warm water for 15 minutes. This step allows them to soften and release their delicate fragrance. Drain thoroughly, discarding the water or reserving it if you wish for extra aroma in your liquid ingredients.

• 2

  **Combine Dry Ingredients**: In a large mixing bowl, whisk together 100g of glutinous rice flour, 50g of wheat starch, and 50g of granulated sugar. Ensure these dry ingredients are thoroughly combined and free of any lumps, creating a smooth, uniform base for your cake.

• 3

  **Mix Wet Ingredients**: Gradually add 250ml of cold water to the dry ingredients, stirring continuously with a whisk. Continue mixing until a smooth, thin batter forms, completely devoid of flour clumps. The consistency should be fluid but not watery, resembling a thin pancake batter.

• 4

  **Add Osmanthus and Set Up Steamer**: Stir the rehydrated and drained osmanthus flowers into the batter, distributing them evenly. Prepare your steaming setup: pour 2-3 inches of water into a large pot or wok and bring it to a rolling boil. Lightly grease an 8x8 inch (20x20 cm) square heatproof dish or individual molds with a thin layer of vegetable oil to prevent sticking.

• 5

  **Steam the Cake**: Carefully pour the prepared batter into the greased dish or molds. Place the dish carefully into the steamer, ensuring it is level. Steam over high heat for 20-25 minutes, or until the cake is firm to the touch and appears translucent. A helpful doneness test: insert a bamboo skewer into the center; it should come out clean.

• 6

  **Cool and Chill**: Once cooked, carefully remove the steamed cake from the steamer. Let it cool completely at room temperature for at least an hour. This crucial cooling time allows the cake to firm up and develop its characteristic chewy, yet tender, texture. Do not attempt to cut it warm.

• 7

  **Cut and Serve**: Once fully cooled, transfer the cake to a clean cutting board. Using a sharp, wet knife (this prevents sticking), slice it into desired shapes, typically small squares or elegant rectangles. For the best texture and flavor, chill the cake in the refrigerator for at least 1-2 hours before serving. Just before serving, drizzle with a little honey or osmanthus syrup for an extra touch of sweetness and floral aroma.