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Osmanthus Cake
Sago pearls bound with honey and fragrant osmanthus blossoms are molded and steamed into bouncy, translucent cakes, rolled in coconut flakes for a chewy, floral finish.
Instructions
- 1
Add g tapioca pearls to 150ml of water and let sit for half an hour.
- 2
Add 30g of honey, 10g of osmanthus, and 30g, knead into a ball, coat with desiccated coconut, and press into shape using a mold.
- 3
Steam for 25 minutes.
- 4
Bouncy and chewy!
- 5
If it gets cold, it will harden; just heat it.
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Ingredients
Main Ingredients
- sago150g
- Water150ml
- Honey30g
- Osmanthus10g
- Desiccated coconutto taste