Osmanthus Chinese New Year Rice Cake 桂花年糕
This Osmanthus Chinese New Year Rice Cake 桂花年糕 is made with osmanthus infused sugar syrup, resulting in a cake that has all the wonderful chewy rice-i-ness of the traditional rice cake but permeated with the lightly floral, sweet and mouthwatering fragrance of the osmanthus flower.
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 1/2 cups glutinous rice flour 糯米粉, 600g
- 2 1/4 cup rock sugar, 450g
- 2 tbsp osmanthus syrup
- 2 tbsp dried osmanthus flowers
- 1 3/4 cup water, 414g
Instructions
- 1
Add rock sugar, osmanthus syrup, dried osmanthus flowers and water to pot and simmer over low heat until all sugar is just melted. Let the syrup cool completely.
- 2
Sift rice flour into syrup and stir til completely combined. The mixture is quite thick but should be pourable with some help. If too thick add water 2 tbsp at a time until desired consistency is reached.
- 3
Prepare cake pan by lightly oiling sides and bottom with a neutral oil. Or to use a steamer as a mold, lay a thin kitchen towel down in steamer first, making sure the towel is large enough to cover the whole bottom and side and then overlap the sides of the steamer. Add another layer of cling film, making sure that the film is large enough to go up top of the sides of steamer. Pour in rice cake mixture and smooth the top. Take pan or steamer and bang 4-5 times on a surface to settle any bubbles. If using the steamer be sure to drape the over hanging kitchen towel up over the cover of steamer basket so that it won't burn.
- 4
Steam over high heat for 2 hours. Remove from heat and let cool completely in pan or steamer. Lift out and peel off cling film. For an extra touch press on some dried osmanthus flowers. At this point the rice cake can be wrapped and kept in fridge for a week.
- 5
To eat, slice the rice cake in 1/4 inch thick slices. Beat one egg. Heat up non stick pan over medium low heat, add in 2 tsp of oil. Dip slices of rice cake into beaten egg on both sides, add quickly to pan and let cook for 1 min or until golden brown. Flip over and cook other side until golden brown and rice cake is soft all the way through. Remove to plate and repeat for all slices. Enjoy!