Glutinous Rice Cake with Honey and Osmanthus (桂花蜜糕, guì huā mì gāo)
A small cake of glutinous rice flour steamed, sweetened with honey and perfumed with tiny yellow osmanthus flowers, studded with jujube dice. Soft, tenderly fragrant, the sweet comfort of a work break.
A small cake of glutinous rice flour steamed, sweetened with honey and perfumed with tiny yellow osmanthus flowers, studded with jujube dice. Soft, tenderly fragrant, the sweet comfort of a work break.
When autumn lays the sweet scent of osmanthus over the city, I cannot resist a little cake bought at the street corner, near the ink shop. I bring it back to the workshop to eat with my whisked tea, between two plates: honey sweetens the mouth, and those tiny flowers smell of all autumn. See how something so simple — rice, honey, flowers — gladdens the humble engraver that I am. Keep one for the one working beside you, friend; shared sweetness is twice as sweet.
- •Glutinous rice flour — two handfuls (base)
- •Honey — as desired (sweetener)
- •Osmanthus flowers (dried or in syrup) — a pinch (aroma)
- •Jujubes (Chinese dates) — a few (fruity garnish)
Glutinous Rice Cake with Honey and Osmanthus (桂花蜜糕, guì huā mì gāo)
A small cake of glutinous rice flour steamed, sweetened with honey and perfumed with tiny yellow osmanthus flowers, studded with jujube dice. Soft, tenderly fragrant, the sweet comfort of a work break.
Why this dish? The streets of Bianjing overflowed with sweet vendors at all hours, and Bi Sheng, on his way to fetch clay or pine-soot ink, could treat himself to a sweet bite perfumed with autumn osmanthus to accompany his tea.
When autumn lays the sweet scent of osmanthus over the city, I cannot resist a little cake bought at the street corner, near the ink shop. I bring it back to the workshop to eat with my whisked tea, between two plates: honey sweetens the mouth, and those tiny flowers smell of all autumn. See how something so simple — rice, honey, flowers — gladdens the humble engraver that I am. Keep one for the one working beside you, friend; shared sweetness is twice as sweet.
Ingredients (period version)
- Glutinous rice flour — two handfuls (base)
- Honey — as desired (sweetener)
- Osmanthus flowers (dried or in syrup) — a pinch (aroma)
- Jujubes (Chinese dates) — a few (fruity garnish)
Ingredients
- Glutinous rice flour — 200 g (base)
- Regular rice flour — 50 g (structure)
- Honey — 4 tbsp (sweetener)
- Warm water — 120–150 ml (binder)
- Dried osmanthus flowers (桂花) — 1 tsp (aroma)
- Dried pitted jujubes — 6, diced (garnish)
Method
- Mix the two flours, add 3 tbsp honey and warm water little by little until a soft, moist, non-sticky dough forms.
- Fold in half the osmanthus flowers and the diced jujubes.
- Press the dough into a lined mold (or small indentations), smooth the surface.
- Steam for 25–30 minutes until a skewer comes out clean.
- Remove, brush with remaining honey, and sprinkle with remaining osmanthus flowers. Let cool slightly, cut into diamonds.
How it was made : Steamed rice cakes (糕) were among the countless sweets sold in the lively streets of Bianjing, where a true street-food culture had developed under the Song. Osmanthus (桂花) had long perfumed pastries and drinks; refined cane sugar existed in China then, but honey remained the most common sweetener in households.
The contemporary twist : Cut the cake into small equal diamonds and arrange them in a neat grid on a wooden board — like a case of movable type ready for printing.
Sources : Meng Yuanlao, Dongjing Meng Hua Lu (东京梦华录), c. 1147 — sweet stalls and street food in Bianjing
Bi Sheng · Charactorium
