Red Sugar Sticky Rice Cakes with Osmanthus
A cozy Chinese dessert featuring soft, chewy rice cakes bathed in a fragrant caramel-like syrup, finished with delicate osmanthus petals. Pure comfort in a bowl.
Story
This classic treat blends the satisfying chew of nian gao with the deep sweetness of red sugar and the subtle floral notes of dried osmanthus. It's the kind of dessert that warms you from the inside out—perfect for chilly afternoons or as a sweet ending to any meal.
Ingredients
Instructions
Prep the ingredients
Cut the sticky rice cake into bite-sized pieces if they aren't pre-sliced. Measure out the red sugar and have the osmanthus flowers ready nearby.
Make the sweet syrup
Add water to a medium saucepan and bring to a vigorous boil. Stir in the red sugar until completely dissolved, then let it bubble for about a minute until the liquid thickens slightly.
Cook the rice cakes
Gently drop the rice cake pieces into the boiling syrup. Lower the heat to medium-low and let them simmer for 5-8 minutes, stirring occasionally, until they turn soft and slightly translucent.
Finish and serve
Sprinkle the dried osmanthus over the top and give everything a gentle stir. Ladle into warm bowls and drizzle extra syrup over each portion before serving.