There are many ways to make osmanthus cake, and here are two ways to do it:

Method 1:

準備粘米粉、糯米粉、綿白糖和乾桂花。將粘米粉、糯米粉、綿白糖混合后攪拌均勻。少量多次地加入清水，用手輕輕攪拌，攪拌過程中用手輕輕搓，使粉質變得均勻且蓬鬆。注意一定要少量多次加水，否則會影響桂花糕的口感。將搓好的粉靜置2小時以上，使水分充分和粉相融合。用網篩進行過篩，使糕粉更加細膩蓬鬆之後，再在糕粉內拌入乾桂花。在蒸籠中墊上紗布，輕輕放入糕粉，用刮板輕輕刮平，在表面再撒上一層乾桂花。旺火足氣蒸20分鐘，熱騰騰的水蒸氣會把桂花的香味釋放出來。等桂花糕稍涼后，輕輕提起紗布邊緣，進行脫模，香甜綿密的桂花松糕便製作完成。方法二：

Prepare gelatin powder, sugar and dried osmanthus. Mix the gelatin powder and sugar and stir well. Make the white part first, mix the gelatin powder and sugar evenly, then add hot water and stir, and add the remaining ingredients after the gelatin powder and sugar are completely melted and stir well. Use blotting paper to absorb the surface grease. Sift the osmanthus and pick out the impurities in the osmanthus. Put water in the pot and boil, then put the osmanthus in the pot and stir, do not boil for too long, wait for the water to boil again for about 10 seconds, turn off the fire, cover the lid and bake for about 0-0 minutes, so that the fragrance is more intense. Pour the boiled osmanthus water septum into the stirred fish gelatin sugar powder and stir to melt. According to your preference, measure a certain amount of white part with a measuring cup and pour it into a container, adjust the refrigerator to below 0 °C, and freeze for about 0 minutes until it condenses and does not stick to your hands. After the first layer of white part has condensed, measure the green part of the same amount, pour it over the white part, and continue to put it in the refrigerator until it condenses.

Proofread by Huang Hao