A modern 4" square take on traditional Chinese sōng gāo—delicate, cloud-light, dairy-free and naturally gluten-free.
Molded into a 4-inch square, this traditional steamed rice cake features a soft, airy, sifted-flour crumb infused with sugar and fragrant dried osmanthus blossoms. Tucked inside the center is a silky layer of slow-steamed fresh jujube paste, bringing a deep, honeyed caramel sweetness that grounds the floral top notes. Finished with a lustrous drizzle of homemade osmanthus sugar syrup and a scatter of golden petals, each bite offers a subtle, cloud-like chew and a harmonious balance of floral and autumnal fruit profiles.
Reheating Note: Steamed rice cakes are at their absolute peak when served warm! To revive its signature cloud-like fluffiness, re-steam for 3–5 minutes or microwave covered under a damp paper towel for 10–15 seconds before enjoying.
