Jujube-Scented Osmanthus Glutinous Rice Cake

Today let’s make an autumn-limited jujube-scented osmanthus glutinous rice cake, inspired by the famous northwestern dessert, yellow millet cold cake, made with glutinous rice, yellow millet, and red dates.

Ingredients: Large yellow millet 200 g, Caster sugar 60 g, Water 600 g, Cooked mature pumpkin puree 85 g, Glutinous rice 375 g, Butter 10 g, Red dates 30 pieces, Dried osmanthus flowers as needed, Osmanthus syrup as needed.

Production Methods:

1. Rinse the large yellow millet and glutinous rice, then soak each in plenty of water for 8 hours (or refrigerate overnight).

2. Add the corresponding water and caster sugar to the two soaked grains respectively and stir well.

3. Peel the mature pumpkin and cut it into pieces. Steam it together with the yellow millet and glutinous rice (30–45 minutes; the exact time depends on the state and heat). After the yellow millet is steamed, add the drained pumpkin and mix well.

4. Add the butter to the glutinous rice and mix well.

5. Cut the red dates in half and remove the pits. Line a mold with parchment paper. Spread half of the glutinous rice on the bottom and press lightly, then add a layer of pitted red dates.

6. Add the yellow millet and a second layer of red dates and press firmly. Finally, top with the remaining glutinous rice, press firmly, and refrigerate for 2 hours.

7. Unmold, tear off the parchment paper, and cut into pieces. It is best to use a bread knife; wet it to prevent sticking. Saw back and forth like cutting bread for a smoother cut. Drizzle with osmanthus syrup and enjoy!

When the autumn wind rises and the osmanthus fragrance falls, a bite of soft chewiness hides all the tenderness of autumn. No complicated techniques are needed; you can recreate this sweet, sticky northwestern-style dessert at home. The jujube aroma blends with osmanthus, and the rice fragrance is dense and not greasy. If you have time, give it a try, and place the sweetness of autumn steadily on a plate.