Osmanthus Layered Rice Cake Recipe

This Osmanthus Cake is one of the easiest cakes I’ve ever made. It’s soft, chewy, and beautifully fragrant with layers of osmanthus flowers. With this recipe, success is guaranteed—you can’t go wrong!

This Black Sesame Osmanthus Cake is an aromatic, layered delight that’s perfect for any occasion.

The gentle floral scent from the osmanthus, combined with the nutty richness of black sesame, creates a unique flavor that’s easy to love.

If you’re new to making rice cakes, this recipe is a great place to start.

Unlike my more intricate recipes like Steamed Bunny Buns or Noodle Buns, this Osmanthus Cake is very straightforward and beginner-friendly – practically fail-proof!

The ingredients are simple and might already be in your pantry. This cake has a soft, chewy texture with just the right amount of bounce.

For this recipe, I use a combination of rice flour and glutinous rice flour.

It’s important to note that these are different types of flour; rice flour gives structure and a bit of firmness, while glutinous rice flour adds the chewy texture that makes this cake so satisfying.

I use store-bought black sesame powder for convenience, but if you prefer to make your own, check out my recipe for Homemade Black Sesame Paste. You can make a fresh batch of black sesame powder from raw or toasted sesame seeds and have complete control over the flavor and texture.

Once the cake is steamed, I like to finish it with a drizzle of osmanthus syrup to enhance the floral aroma.

This step is optional, but if you have osmanthus syrup (or make it from my recipe), I highly recommend adding it – the syrup takes the osmanthus fragrance to the next level!

Ingredients

• 80g white granulated sugar
• 240g hot water
• 360g rice flour
• 145g glutinous rice flour
• 50g black sesame powder
• 20g dried osmanthus flowers
• 1 tbsp white granulated sugar (for black sesame mixture)
• Osmanthus syrup (optional): to taste

Tools

• Container (lined with steaming cloth, mousse ring, or a breathable steaming tray)
• Gauze or muslin cloth for covering

Instructions

1. Prepare the Sugar Water and Flour Mixture

1. Place 80g of white granulated sugar into a bowl. Add 240g of hot water and stir until the sugar is completely dissolved.
2. In a large mixing bowl, combine 360g of rice flour and 145g of glutinous rice flour. Mix thoroughly.
3. Slowly pour the dissolved sugar water into the flour mixture, stirring continuously until a coarse, grainy texture forms.
4. Put on gloves to gently break apart any larger clumps in the mixture.
5. Sift the flour mixture to remove any remaining lumps and divide it into three portions, about 270g each.

2. Prepare the Black Sesame Layer

1. Take one portion (270g) of the flour mixture and add 50g of black sesame powder along with 1 tbsp of white granulated sugar. Adjust the sugar according to your preference and mix until evenly combined.

3. Assemble the Cake

1. Line a suitable container with steaming cloth or gauze. Place a mousse ring in the container to create a mold (if unavailable, use a breathable steaming tray).
2. Start by adding one portion of the plain flour mixture as the base layer. Use a spatula to gently spread it out evenly without pressing, as pressing will make the cake less fluffy.
3. Next, add the black sesame flour mixture layer and spread it out gently with the spatula.
4. Finish by adding the remaining plain flour mixture on top, again spreading it lightly to create a smooth layer.
5. Use a spatula to lightly score the surface into small squares for easy cutting later.
6. Sprinkle the surface evenly with dried osmanthus flowers.
7. Cover the container with gauze to prevent condensation from dripping onto the cake.

4. Steam the Cake

1. Place the container in a steamer over cold water. Bring the water to a boil, then reduce to medium heat and steam for about 40 minutes, adjusting the time as needed based on the thickness of the cake.

5. Cool, Unmold, and Garnish

1. Carefully remove the container from the steamer and allow the cake to cool slightly.
2. Once cooled, gently unmold the cake. If desired, drizzle osmanthus syrup over the surface for an added layer of osmanthus aroma.

Notes

• Water Temperature: Ensure the sugar water is hot but not boiling, as overly high temperatures can cause the rice flour to partially gelatinize, impacting the final texture.
• Steaming Time: Adjust the steaming time based on the thickness of the cake and the intensity of the heat to ensure the cake is fully cooked through.
• Gauze Cover: Covering with gauze prevents water droplets from falling on the cake, preserving both its appearance and texture.
  

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  Osmanthus Layered Rice Cake Recipe

  This Osmanthus Cake is one of the easiest cakes I've ever made. It's soft, chewy, and beautifully fragrant with layers of osmanthus flowers. With this recipe, success is guaranteed—you can't go wrong!

  Course Breakfast, Dessert

  Cuisine Chinese

  Prep Time 30 minutes minutes

  Cook Time 45 minutes minutes

  Servings 4

  Calories 622kcal

  Ingredients

  • 80 g white granulated sugar
  • 240 g hot water
  • 360 g rice flour
  • 145 g glutinous rice flour
  • 50 g black sesame powder
  • 20 g dried osmanthus flowers
  • 1 tbsp white granulated sugar for black sesame mixture
  • Osmanthus syrup optional: to taste

  Instructions

  Prepare the Sugar Water and Flour Mixture

  • Place 80g of white granulated sugar into a bowl. Add 240g of hot water and stir until the sugar is completely dissolved.
  • In a large mixing bowl, combine 360g of rice flour and 145g of glutinous rice flour. Mix thoroughly.
  • Slowly pour the dissolved sugar water into the flour mixture, stirring continuously until a coarse, grainy texture forms.
  • Put on gloves to gently break apart any larger clumps in the mixture.
  • Sift the flour mixture to remove any remaining lumps and divide it into three portions, about 270g each.

  Prepare the Black Sesame Layer

  • Take one portion (270g) of the flour mixture and add 50g of black sesame powder along with 1 tbsp of white granulated sugar. Adjust the sugar according to your preference and mix until evenly combined.

  Assemble the Cake

  • Line a suitable container with steaming cloth or gauze. Place a mousse ring in the container to create a mold (if unavailable, use a breathable steaming tray).
  • Start by adding one portion of the plain flour mixture as the base layer. Use a spatula to gently spread it out evenly without pressing, as pressing will make the cake less fluffy.
  • Next, add the black sesame flour mixture layer and spread it out gently with the spatula.
  • Finish by adding the remaining plain flour mixture on top, again spreading it lightly to create a smooth layer.
  • Use a spatula to lightly score the surface into small squares for easy cutting later.
  • Sprinkle the surface evenly with dried osmanthus flowers.
  • Cover the container with gauze to prevent condensation from dripping onto the cake.

  Steam the Cake

  • Place the container in a steamer over cold water. Bring the water to a boil, then reduce to medium heat and steam for about 40 minutes, adjusting the time as needed based on the thickness of the cake.

  Cool, Unmold, and Garnish

  • Carefully remove the container from the steamer and allow the cake to cool slightly.
  • Once cooled, gently unmold the cake. If desired, drizzle osmanthus syrup over the surface for an added layer of osmanthus aroma.

  Nutrition

  Calories: 622kcal | Carbohydrates: 127g | Protein: 10g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 155mg | Fiber: 5g | Sugar: 23g | Vitamin A: 1IU | Calcium: 137mg | Iron: 2mg