Soft Osmanthus Chinese Cake

Next station...I want us to be together



New year is coming, I am trying my best to prepare my new chapter of life.

Before the economic down turn, my husband and I were planning many idea to move to another country, but it seems all to be pending now, and it won't be for a short time.

It's difficult to say how I feel, I feel more and more each day like I don't want to stay in one spot, but we have no better choices right now.

Now what should I do? It'll study hard and enrich my knowledge more, wait to some day that destiny moves us again, and we can bravely explore our future full of diverse conditions.





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Soft Osmanthus Chinese Cake

Ingredients:

375g.........Sweet Rice Flour (I used Japanese Wagashi Flour)

2................Osmanthus Tea Bags

90ml.........Osmanthus honey

220g.........Brown Sugar

500ml......Water

5ml...........Vegetable Oil

Processing:

1. Boil tea bags with brown sugar and water, until all flavour comes out.

2. Mix the hot tea with sweet rice flour gradually, until it has a doughy texture.





3. Roll the dough into pieces, and boil it until flowing.

4. Drain the small doughs, add osmanthus honey and blend it well.

5. Line a container with saran wrap, pour the mixture into it, leave aside to let it cool down, then slice it and serve.

6. This kind of chinese cake, can keep soft for a few days!!!