Wash 500g of regular rice thoroughly and place it in a container. Add enough water to fully submerge the rice and soak it overnight.

Drain, Weigh, and Blend the Rice:

The next day, drain the soaked rice and rinse it a few times with clean water. Weigh the drained rice, which should be about 641g. Put the rice into a blender, add 213g of water, and choose the fruit/vegetable blending mode. Blend the rice three times until the paste is very smooth. Pour out the rice paste and check its smoothness and consistency. It should be fine without any graininess and thick enough to form strands when pulled.

Add 5g of high-sugar resistant yeast and 75g of white sugar into the smooth rice paste. Stir well with chopsticks or a spatula until the yeast and sugar dissolve completely in the rice paste.

Once the rice paste is mixed, cover the container with plastic wrap to prevent moisture loss and dust contamination. I use the fermentation function in my steamer, setting the temperature to 30°C and fermenting for 1 hour. If fermenting at room temperature, place the container in a warm area (30-35°C) and allow it to ferment for 1-1.5 hours until the paste doubles in size. The paste should have a honeycomb-like texture when properly fermented.

After fermentation, remove the plastic wrap and stir the rice paste using chopsticks or a spatula to release the gas bubbles formed during fermentation.

Cover the rice paste with plastic wrap again and allow it to rest at room temperature for 40-50 minutes. During this period, observe the paste's volume.

Once it has expanded 2-3 times its original size, the resting is complete. Be mindful of the timing to prevent over-fermentation, which can result in a sour taste.

Stir the paste once more to release any remaining gas, ensuring it becomes smooth and silky.

Then, pour the paste into prepared molds, filling them about 70% full. Sprinkle a layer of dried osmanthus flowers evenly on top for extra fragrance and a decorative touch.

Bring water to a boil in your steamer. Place the molds inside the steamer and cover with the lid. Steam on high heat for about 40 minutes.

Let the rice cake cool on a rack until it's no longer hot to the touch. Gently remove the rice cake from the mold. Cut it into your preferred shapes and enjoy!