Step by Step Instructions

Step 1

Chop the golden slab sugar into small pieces, place into the water pot and cook over medium heat. Turn off the heat until the sugar dissolves, add in osmanthus syrup and dried osmanthus flower and put aside for 30 mins with the lid on.

Step 2

Use a wire strainer to strain out the flower. Set aside the syrup.

Step 3

In a large mixing bowl, sift the glutinous flour and then add in the syrup by several times, mix well until the batter is thickened (reaching the ribbon consistency)

Step 4

To enhance the chewiness, use a spatula to lift and beat the batter for at least 10 times.

Step 5

Oil the baking tin and pour in the batter. Tap the tin on the counter for a few times in order to release the bubbles.

Step 6

Cover with cling wrap and steam for 1 hour over medium heat.