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

Method 1:

准备粘米粉、糯米粉、绵白糖和干桂花。将粘米粉、糯米粉、绵白糖混合后搅拌均匀。少量多次地加入清水，用手轻轻搅拌，搅拌过程中用手轻轻搓，使粉质变得均匀且蓬松。注意一定要少量多次加水，否则会影响桂花糕的口感。将搓好的粉静置2小时以上，使水分充分和粉相融合。用网筛进行过筛，使糕粉更加细腻蓬松之后，再在糕粉内拌入干桂花。在蒸笼中垫上纱布，轻轻放入糕粉，用刮板轻轻刮平，在表面再撒上一层干桂花。旺火足气蒸20分钟，热腾腾的水蒸气会把桂花的香味释放出来。等桂花糕稍凉后，轻轻提起纱布边缘，进行脱模，香甜绵密的桂花松糕便制作完成。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