Osmanthus Cake

Take two dry bowls, add gelatin powder and sugar into each, and mix well (this helps the gelatin powder dissolve better without clumping).

Start with the white part: mix the gelatin powder and sugar evenly, then add hot water and stir. Once the gelatin powder and sugar are completely dissolved, add the remaining ingredients and mix well.

Use absorbent paper to skim off surface grease. This step makes the texture finer and smoother. Feel free to skip if it doesn’t bother you.

Next, prepare the green part: sieve the osmanthus to remove any impurities.

Boil water in a pot, then add the osmanthus, and stir. Don’t cook for too long—turn off the heat after boiling again for about 30 seconds. Cover and let it steep for around 15-20 minutes to enhance the aroma.

Strain the infused osmanthus water and pour it into the mixed gelatin and sugar solution, stirring until dissolved. Preparation is now complete.

Based on your preference, measure a certain amount of the white part and pour it into a container. Refrigerate at around 3°C until firm and non-sticky (about 10 minutes).

After the first white layer sets, measure the same amount of green part and pour it over the white part. Refrigerate again until set. Ensure the liquid temperature is not too high, as it may cause the previous layer to melt. Repeat these steps alternately until reaching your desired height.

Meanwhile, steep the strained osmanthus in water again. Select some well-colored and shaped osmanthus flowers to decorate the top layer.

Generally, thinner layers create a smoother texture. Miao usually makes 12 layers, taking about 4 hours per session... (crying). For the topmost layer, remove excess water from the osmanthus, measure it into a measuring cup, then pour in liquid until it equals previous layers. After adding osmanthus, distribute the flowers evenly (photo shows uneven distribution). Note that excessive flowers can taste slightly bitter, while too few will lack aesthetic appeal.

Once fully set, wrap in cling film and refrigerate at around 3°C overnight (in the fresh-food compartment). The next day, invert the osmanthus cake onto a cutting board, slice into small pieces, and serve.