Gui Hua Gao (Steamed Osmanthus Rice Cake)

Instructions

1. Make the osmanthus syrup: simmer the 120 ml water and rock sugar until the sugar dissolves, about 5 minutes. Stir in 2 g dried osmanthus flowers, simmer 1 minute more, then take off the heat and let it steep while you make the cake.
2. Whisk the rice flour, glutinous rice flour, granulated sugar and salt in a bowl. Add the water a quarter at a time, rubbing it in with your fingertips, until the mixture looks like damp sand; a squeezed handful should hold together and then break into large crumbs when nudged. You may not need all of the water.
3. Cover and let the crumbs rest for 15 minutes so the flour hydrates evenly. Meanwhile bring the water in the steamer to a rolling boil and line the pan with a damp double layer of cheesecloth or crumpled parchment.
4. Push the crumbs through a fine sieve to make a light, fluffy powder, then gently toss in 3 g dried osmanthus flowers with a fork.
5. Spoon the mixture loosely into the lined pan without pressing it down, level the top by gently shaking the pan, and score it into 8 wedges with a thin knife. Sprinkle a pinch of osmanthus on top.
6. Wrap the steamer lid in a towel to catch condensation. Steam over medium-high heat for 25 to 30 minutes, until the cake is set, pale and slightly translucent at the edges, pulls away from the sides, and a skewer comes out clean.
7. Let the cake rest for 5 minutes, then lift it out by the cloth, cut along the scored lines and serve warm with the osmanthus syrup spooned over.