Required ingredients: sticky rice flour 165g, glutinous rice flour 40g, sugar powder 35g, clear water 90g, appropriate amount of dried osmanthus fragrans, and a little sugar osmanthus fragrans.

Cooking steps:

1. First, mix and stir the prepared sticky rice flour, glutinous rice flour and powdered sugar evenly, and then filter them into a bowl with a small sieve. Don't omit the step of filtering. If it is not filtered, there will be small pieces in the flour, which will affect the taste.

2. Then add a proper amount of water and stir well. The amount of clear water should be adjusted according to the flour we choose. We can rub it gently with our hands. If only the flour could disperse after kneading.

3. Then filter the flour with clear water. This time, you can crush the larger particles with a small scraper and sieve them into the bowl.

4. Then spread a layer of steaming cloth on the prepared steamer and put the prepared rice noodles into the steamer. Gently scrape the surface with a scraper, and don't completely compact it. If it is compacted, it will taste very hard.

5. Then add water to the pot, put the steamer in, and steam on high fire for about 10 minutes. When opening the lid after steaming, be careful not to let water vapor drip on the Osmanthus Jelly.

6. After steaming, gently stir the surface with a spoon. If there is no flour on it, it means it is cooked.

7. Leave the steamed Osmanthus Jelly aside to dry for a while, and then cut it into squares of moderate size with a knife when it is almost cold.

8. Then put a proper amount of dried osmanthus on the cut Osmanthus Jelly and squeeze a little osmanthus.

9. Sweet Osmanthus Jelly is ready. You can try it yourself.

Cooking skills:

1. Don't use all sticky rice noodles when making Osmanthus Jelly. If all sticky rice noodles are used, the taste will be drier.

2. There is a little difference in the amount of water that can be added to different flours, so everyone should add water appropriately when making.

Osmanthus Jelly, which can't be eaten, must be sealed and preserved, otherwise it is easy to dry.