I can’t believe how easy it is to make Osmanthus Cake! With just a few simple ingredients, you’ll find it hard to go wrong. This delightful treat is perfect for any occasion and will surely impress your family and friends.
What is Osmanthus
Osmanthus, or 桂花 (Guìhuā), is a small, fragrant flower commonly used in Chinese cuisine, particularly in desserts and teas.
What is Osmanthus Cake
Osmanthus Cake (桂花糕) is a traditional Chinese dessert known for its delicate flavor and floral aroma, derived from the infusion of osmanthus flowers. The cake itself has a soft, slightly chewy texture and is typically steamed, making it a light, gluten-free treat.
The main ingredients usually include rice flour, glutinous rice flour, sugar, and water, combined with osmanthus flowers or osmanthus syrup for flavor.
In my Brown Sugar Fa Gao (Steamed Prosperity Cakes) recipe, I mention how people in China have a deep appreciation for “糕” (gāo, cake). The homophonic connection between “糕” (gāo, cake) and “高” (gāo, high) symbolizes progress, high aspirations, and success, adding to its cultural significance.
The Osmanthus Cake is no exception.
I remember when I was a kid, my family went to a dim sum restaurant, and I tried Osmanthus Cake for the first time.
Ever since then, I’ve always looked forward to going back to dim sum restaurants.
I use a bamboo steamer for this recipe, and I like to add a bit of purple sweet potato powder to give the cake a vibrant color. If you don’t have purple sweet potato powder, feel free to skip it—it will still taste just as delicious!
Ingredients:
- 300g rice flour
- 120g glutinous rice flour
- 80g granulated sugar
- 210g water
- 20g purple sweet potato powder (optional, for color)
- Osmanthus flowers (for garnish)
- Osmanthus syrup (for flavor and garnish)
Instructions:
1. Prepare the Dough
- In a large mixing bowl, combine 300g of rice flour and 120g of glutinous rice flour.
- Add 80g of granulated sugar to the flour mixture, stirring well to ensure the sugar is evenly distributed.
- Gradually pour 210g of water into the flour mixture in three parts:
- Pour about 70g of water first and stir with chopsticks or a whisk, allowing the flour to slowly absorb the water.
- Add another 70g of water, stirring again until the mixture is smooth.
- Finally, add the remaining 70g of water and knead the dough with your hands until it forms a smooth, pliable dough.
- Note: If the dough feels too dry, you can add a little more water. If it’s too wet, adjust with additional rice flour.
2. Sift the Dough for a Smoother Texture
- After kneading, pass the dough through a fine sieve into a clean bowl. This step helps create a finer, smoother texture for the cake.
- Divide the dough into three portions. Optionally, mix 20g of purple sweet potato powder into one of the portions to create a vibrant purple layer. Leave the other two portions as they are.
3. Assemble and Steam the Cake
- Line the bottom of a steamer with parchment paper or a clean, damp cloth to prevent sticking.
- Take one portion of the dough (white) and press it into the steamer, using a spatula to spread it evenly into a flat layer.
- If you’ve used purple sweet potato powder, add the purple portion next, smoothing it into an even layer over the white dough.
- Add the remaining portion of white dough on top, smoothing it out as well.
- Pre-cut the dough into 8 pieces with a knife to make serving easier after steaming.
- Cover the steamer with a lid and place it over boiling water. Steam on high heat for about 20 minutes.
- Note: Keep an eye on the water level during steaming. Refill the water if necessary to prevent the pot from drying out.
4. Garnish with Osmanthus
- After steaming for 20 minutes, remove the lid carefully and check if the cake is cooked through. It should be firm but soft to the touch.
- Sprinkle osmanthus flowers over the surface of the cake for a beautiful and fragrant garnish.
- Drizzle osmanthus syrup on top for added sweetness and aroma.
Notes:
- Water amount: Be cautious when adding water to the dough. Too much water will make the dough sticky, while too little will make it dry and crumbly.
- Sifting the dough: Although sifting may take extra time, it’s an important step to achieve a fine, smooth texture in the cake.
- Steaming:Make sure the water level in the steaming pot stays sufficient throughout the process. Running out of water can cause uneven cooking.
- Customizing flavor and color: Feel free to add your own touches, such as using natural powders like matcha or taro for different colors, or adjusting the amount of osmanthus syrup to suit your taste.

Steamed Osmanthus Cake Recipe
Ingredients
- 300 g rice flour
- 120 g glutinous rice flour
- 80 g granulated sugar
- 210 g water
- 20 g purple sweet potato powder optional, for color
- Osmanthus flowers for garnish
- Osmanthus syrup for flavor and garnish
Instructions
Prepare the Dough
- In a large mixing bowl, combine 300g of rice flour and 120g of glutinous rice flour.
- Add 80g of granulated sugar to the flour mixture, stirring well to ensure the sugar is evenly distributed.
- Gradually pour 210g of water into the flour mixture in three parts:
- Pour about 70g of water first and stir with chopsticks or a whisk, allowing the flour to slowly absorb the water.
- Add another 70g of water, stirring again until the mixture is smooth.
- Finally, add the remaining 70g of water and knead the dough with your hands until it forms a smooth, pliable dough.
- Note: If the dough feels too dry, you can add a little more water. If it's too wet, adjust with additional rice flour.
Sift the Dough for a Smoother Texture
- After kneading, pass the dough through a fine sieve into a clean bowl. This step helps create a finer, smoother texture for the cake.
- Divide the dough into three portions. Optionally, mix 20g of purple sweet potato powder into one of the portions to create a vibrant purple layer. Leave the other two portions as they are.
Assemble and Steam the Cake
- Line the bottom of a steamer with parchment paper or a clean, damp cloth to prevent sticking.
- Take one portion of the dough (white) and press it into the steamer, using a spatula to spread it evenly into a flat layer.
- If you've used purple sweet potato powder, add the purple portion next, smoothing it into an even layer over the white dough.
- Add the remaining portion of white dough on top, smoothing it out as well.
- Pre-cut the dough into 8 pieces with a knife to make serving easier after steaming.
- Cover the steamer with a lid and place it over boiling water. Steam on high heat for about 20 minutes.
Garnish with Osmanthus
- After steaming for 20 minutes, remove the lid carefully and check if the cake is cooked through. It should be firm but soft to the touch.
- Sprinkle osmanthus flowers over the surface of the cake for a beautiful and fragrant garnish.
- Drizzle osmanthus syrup on top for added sweetness and aroma.