桂花糕
guì huā gāo gwai3 faa1 gou1
Osmanthus blooms exactly at Mid-Autumn, scenting whole cities for two short weeks — and the legend says a giant osmanthus tree grows on the moon itself. This pale steamed cake carries the festival’s fragrance in every bite.
The story behind it
In the moon legends, Wu Gang is condemned to chop an osmanthus tree that heals itself with every blow — so the tree blossoms forever, and 桂花 became the flower of the eighth lunar month. Suzhou, Hangzhou and Guilin (literally “osmanthus forest”) all claim the best 桂花糕; families also float the blossoms in tea and honey, and drink osmanthus wine while admiring the full moon.
Ingredients
- 150 g glutinous rice flour + 100 g rice flour
- 60 g sugar
- 120 ml water
- 2 tbsp dried osmanthus blossoms (糖桂花 syrup also works)
- Honey for brushing
Steps
- Rub the flours, sugar and water together into a damp, sandy mixture.
- Press through a coarse sieve to keep the texture light; fill a lined tin.
- Scatter half the osmanthus on top; steam 25 minutes.
- Brush with honey, scatter the rest of the blossoms, cool and slice.