Osmanthus Water Chestnut Cake

This kind of sugar osmanthus will do.

Prepare a small bowl; I am using a dipping sauce bowl, and put a small bowl of water chestnut flour in it. For the first time, it is recommended to use a very small bowl, otherwise the amount will be too much and it will be difficult to control the proportion.

Use this small bowl to hold 3 bowls of water and pour it into the previously prepared water chestnut flour, stirring to dissolve.

Stir well with a spoon.

Sift it.

After sifting, add two large tablespoons of osmanthus sugar syrup.

Put two bowls of water from the dipping sauce bowl into the electric milk pot.

Pour half a small bowl of white sugar into the milk pan and turn on the power to boil.

Adjust the sixth step slurry and scoop out one-third of the dipping sauce bowl from earlier.

The sugar water is boiling now.

Take one-third of the osmanthus syrup just scooped into a small dipping bowl and pour it into the sugar water.

Keep stirring with a small spoon until it reaches a thin yogurt-like consistency; this step is called tempering the mixture.

Wait for the mixture in the electric milk boiler to cool to below 60 degrees, then pour the sugar syrup into the raw mixture.

Mix them well.

Bring water to a boil in a small steamer, and pour the prepared batter into the disposable molds.

Steam for 5 minutes and it's ready to serve. After cooling, putting it in the refrigerator makes it easier to remove the mold.

Osmanthus cake is ready. Beautiful, isn't it?