Osmanthus cake has a history of more than 400 years. According to legend, at the end of the Ming Dynasty, there was a vendor named Liu Jixiang in Xindu County, who was inspired by the fragrant study of Guizi in Yang Sheng'an, collected fresh osmanthus flowers, squeezed out bitter water, impregnated with honey, and mixed with steamed rice flour, glutinous rice flour, cooked oil, and sugar, and sold in boxes, named osmanthus cake. But today we are making crystal osmanthus cake, which is relatively simple and tastes very good.
By palm micro - big and young grandmother
Gelatin powder 60g
Coconut milk 250ml
Dried osmanthus flowers to taste
Water (along with osmanthus flowers) 400ml
Water (along with coconut milk) 350ml
Rock sugar to taste
1: Prepare 60g gelatin powder, 200ml coconut milk, appropriate amount of osmanthus flowers, and appropriate amount of rock sugar.
2: Divide 60 g gelatin powder into two equal portions (30 g each bowl) and mix well with half a bowl of cold water.
3: Add 300ml of water and an appropriate amount of rock sugar to a boil in a pot, pour in a bowl of well-blended gelatin powder and osmanthus flowers and boil.
4: Bring to a boil and pour out.
5: Add 150 ml of water and rock sugar to a boil, then pour 200 ml of coconut milk and another bowl of gelatin powder to boil, remember to stir.
6. Pour it out and wait for a little warmth before performing the following steps.
7, find a relatively flat bowl or plate, first layer of coconut milk, put the refrigerator freezing layer for ten minutes, let it solidify and then take it out.
8, after taking out and then lay a layer of osmanthus flowers, the same refrigerator freezing for ten minutes after solidification, take out, repeat the four layers can be.
9. Solidify and remove the cut pieces.
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