Osmanthus Honey Mochi Rolls

Instructions

1. 1

   In a small saucepan, combine dried osmanthus flowers with 100 ml of water. Bring to a simmer and let it steep for 10 minutes. Strain the osmanthus-infused water and discard the flowers. Set aside.

   ~20 min
2. 2

   In a large bowl, whisk together glutinous rice flour, cornstarch, and granulated sugar.

   ~2 min
3. 3

   Gradually whisk in the remaining 150 ml of water and the osmanthus-infused water into the dry ingredients until a smooth batter forms.

   ~3 min
4. 4

   Pour the batter into a heatproof bowl and add the honey and butter. Stir until well combined.

   ~2 min
5. 5

   Prepare your steamer by filling it with water and bringing it to a boil. Line a bamboo steamer basket with parchment paper.

   ~10 min
6. 6

   Pour the mochi batter into the prepared steamer basket. Cover and steam over medium-high heat for 30 minutes, or until the mochi is firm and cooked through.

   ~30 min
7. 7

   While the mochi is steaming, lightly toast the 50g of cornstarch in a dry pan over low heat for about 5 minutes until it smells nutty. Be careful not to burn it. This toasted cornstarch will be used for dusting.

   ~10 min
8. 8

   Once steamed, carefully remove the mochi from the steamer. Let it cool slightly for about 10 minutes until it's warm enough to handle but still pliable.

   ~10 min
9. 9

   Generously dust a clean surface with the toasted cornstarch. Transfer the warm mochi onto the dusted surface.

   ~2 min
10. 10

    Using a rolling pin, roll out the mochi into a thin rectangle, about 1/8 inch thick. Keep dusting with cornstarch as needed to prevent sticking.

    ~10 min
11. 11

    Cut the mochi rectangle into strips, about 1.5 inches wide.

    ~5 min
12. 12

    Gently roll each strip into a log. Then, cut each log into bite-sized pieces, approximately 1.5 inches long.

    ~15 min
13. 13

    Dust the finished mochi rolls with a little more toasted cornstarch, if desired, to prevent sticking.

    ~2 min