"A fragrant tribute—with layers of tradition, blessing, and golden Osmanthus."
Modern Osmanthus Chongyang Cake
6 servings
doable
90 mins
Ingredients you'll need
Vegetable Oil
Milk
Dried Osmanthus
Honey
Cornstarch
Cooking Tools for the task
Recipe in a nutshell
Beyond the recipe
ON FILLING
ON TEXTURE
ON SUBSTITUTIONS
ON TOPPINGS
Recipe walkthrough
Modern Osmanthus Chongyang Cake
PREP TIME
45 mins
COOK TIME
45 mins
READY IN
90 mins
Custom time
Ingredients
For the base:
- 8.8 oz. Regular Rice Flour
- 3.5 oz. Glutinous Rice Flour
- 3.2 oz. Powdered Sugar
- 1 no. Lemon Zest
- A pinch of Salt
- ¾ cup Water
- 1 tbsp Vegetable Oil
For the filling:
- ¾ cup Milk
- 1½ tsp Dried Osmanthus
- 2¼ tsp Honey
- 2 tsp Cornstarch
For the garnish:
- A few Dried Osmanthus
CUISNE
Chinese
COURSE
Dessert
SERVINGS
Six
- The consistency to aim for is similar to a pastry cream that lightly holds its shape. It should not be runny.
- The mixture should remain a damp powder, not a dough. Add water gradually, 1 tablespoon at a time, until it resembles moist sand.
- Cheesecloth must touch the base smoothly. Any folds or wrinkles, as they may cause an uneven cake surface.
- Do not press any flour layer, as pressing creates a dense, gummy texture. Just shake slowly or tilt to level.
- In each steaming stage, maintain steady medium heat and avoid opening the lid during steaming.
Instructions
- To prepare the filling, heat the milk in a small pot over low heat until gently warm, making sure it does not come to a boil.
- Stir in the dried osmanthus flowers and let the milk steep for 2–3 minutes to infuse its floral aroma.
- Stir in the honey until fully dissolved.
- Add the cornstarch slurry and cook over low heat, stirring constantly, until the mixture thickens into a soft, spreadable cream. 1
- Remove from heat and allow the cream to cool to room temperature. It will thicken slightly as it cools.
- Next, combine the regular rice flour, glutinous rice flour, powdered sugar, salt, lemon zest, and vegetable oil.
- Add the water gradually and mix with your fingertips until it forms a soft, damp powder with a moist-sand texture. 2
- Sift the mixture twice for an ultra-fine, even consistency.
- Fill a wok or deep pot with enough water for steaming and bring it to a gentle boil over medium heat.
- Line an 8-inch bamboo steamer with cheesecloth, smoothing it so it lies flat. 3
- Pour one-third of the sifted flour mixture into the steamer.
- Gently shake or tilt the steamer to spread it evenly—do not press or compact the flour.
- Place the steamer over the boiling water, cover, and steam for 12 minutes.
- While the first layer steams, transfer the cooled Osmanthus Cream into a piping bag fitted with a round tip (or snip the end).
- Remove the steamer from the wok.
- Pipe half of the Osmanthus Cream evenly over the steamed flour layer, forming a smooth, visible layer. Avoid making it too thick so the cake maintains its structure.
- Sprinkle the second one-third portion of the flour mixture evenly over the piped filling, without pressing.
- Return the steamer to the wok and steam for another 12 minutes.
- Remove the steamer again and pipe the remaining Osmanthus Cream over the second steamed layer.
- Sprinkle the final one-third of the flour mixture evenly over the filling—do not press. 4
- Sprinkle a light pinch of dried osmanthus flowers on top.
- Steam for 15 minutes to fully set the cake and ensure the layers bond together. 5
- Let the cake cool in the steamer for 10–15 minutes before lifting it out using the cheesecloth.
- Allow it to cool completely before slicing to reveal clean, distinct layers.
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Nutrition at a glance
CALORIES
per serving
FAT
CHOLESTEROL
SODIUM
CARBOHYDRATE
protein
If you're wondering
What is the correct consistency of the flour mixture?
The flour mixture must remain loose, powdery, and slightly clumpy—like damp sand, not a dough and not a batter. Chongyang Cake uses a powder-steaming technique, which works very differently from conventional cake-making. This specific texture is essential for several reasons:
- Steam must pass through the loose grains. When the mixture is powdery, steam can move freely between the particles. This gentle, even steaming allows the flour to set into the cake’s signature soft, sandy, layered structure.
- If the mixture turns into a dough, it becomes dense and sticky; if it becomes a batter, it turns pasty. Both textures prevent proper steam circulation, leading to a cake that is heavy, gummy, or mushy rather than light and delicately layered.
- Turning the mixture into a dough activates gluten, creating chewiness. A proper Chongyang Cake should break softly, almost like a steamed shortbread, never chewy or elastic.
- Water must be added one tablespoon at a time to avoid over-hydration. Even a small excess of water will immediately push the mixture into a dough or batter, ruining the intended texture. The mixture should barely clump when squeezed but still fall apart easily.
- When made correctly, the damp-powder mixture transforms into a cake that is light, gently firm, slightly sandy, and cleanly layered—similar to a delicate steamed rice cake or the soft outer layer of a rice-based mooncake.
This precise damp-powder stage is what gives Chongyang Cake its traditional character: distinct layers that hold together when sliced yet remain tender and fragile when eaten.
What are the traditional fillings for this cake?
Traditional Chongyang Cake typically uses soft, mildly sweet pastes that pair well with the delicate, steamed rice layers. The three most classic fillings are red bean paste, red date (jujube) paste, and chestnut paste. Each brings its own distinct flavor and texture.
- Red Bean Paste (Sweet & Smooth): It is the most classic filling for Chongyang Cake, known for its gentle sweetness and earthy, comforting flavor. Its texture is smooth, thick, and spreadable—similar to a sweet, glossy bean cream that layers beautifully between the steamed rice flour. Traditionally, the paste is made by simmering red beans until they become very soft, then mashing or blending them into a fine puree. This puree is cooked again with sugar and a small amount of oil until it thickens and turns shiny. The result is a soft, rich paste that enhances the cake without overpowering its delicate structure.
- Red Date Paste (Rich & Fragrant): This paste brings a deeper, more caramel-like sweetness to Chongyang Cake, with a warm, fruity aroma that makes it especially suitable for festival foods. Its texture is smooth, dense, and slightly sticky, offering a stronger, more robust layer compared to red bean paste. To make it traditionally, dried red dates (jujube) are soaked and simmered until fully tender, then deseeded and blended into a thick puree. The puree is briefly cooked with a little sugar to develop its natural richness. This filling adds both symbolic value and a luxurious, nostalgic flavor.
- Chestnut Paste (Nutty & Creamy): This paste provides a mellow, nutty sweetness with a soft, buttery aroma that complements the rice-flour layers beautifully. It has a creamy, velvety texture—similar to a refined chestnut cream or smooth mashed chestnuts—which gives the cake a gentle richness. Making chestnut paste is simple: steamed or boiled chestnuts are peeled, mashed, and lightly sweetened. Sometimes a touch of oil or milk is added to make the paste smoother and silkier. Its subtle flavor profile makes it a beloved traditional option for those who prefer a more delicate and naturally sweet filling.
All three fillings are traditional, symbolic, and complement the cake’s soft, layered structure without overpowering it. However, if you prefer a classic, firmer, and simpler version, you can skip the filling entirely — many traditional Chongyang Cakes were plain and topped only with fruits or nuts. But if you want a softer bite with clearly defined layers, adding a filling makes the cake richer, more fragrant, and visually more appealing.
My cake layer came out crumbly. What went wrong?
A crumbly layer usually means the flour mixture didn’t have enough moisture to bind lightly during steaming. Because Chongyang Cake relies on a powder-steaming method, the mixture must feel like damp, clumpy sand—not dry, not doughy. If it stays too dry, the steam cannot properly hydrate the rice flour, causing the layer to break, crack, or fall apart.
Possible Causes
- Not enough water was added. If the powder is too dry, it won’t gently bond during steaming, resulting in a layer that crumbles when lifted or sliced.
- Pouring water in one go leads to uneven hydration—some parts stay dry and sandy while others become over-wet. Dry pockets lead to crumbling.
- Pressing compacts the powder, creating dense sections that steam unevenly. Dry spots inside the pressed layer can crack or fall apart.
- Steaming time was too short. Undercooked flour doesn’t fully gelatinize, leaving the layer fragile and crumbly.
- Steam was too weak. If the water wasn’t boiling steadily, the flour mixture may not receive enough heat to bind properly.
- The filling was too wet or too heavy. If the filling has excess moisture or is too thickly applied, it can weigh down the layer beneath it, causing cracks or weak spots.
Can a Crumbly Layer Be Fixed?
- If the cake is only slightly crumbly when slicing, you can often save it by allowing it to cool completely and then refrigerating it for 1–2 hours. The cold helps the rice flour firm up, giving you cleaner, more stable slices.
- If the layer is severely crumbling or falling apart, it unfortunately cannot be fully repaired because the steaming is already complete. In this case, the best solution is to cut the cake into small squares or bite-sized pieces, which makes it easier to serve without the structure collapsing.
- If only one layer—often the bottom—has cracked, you can gently spread a thin layer of osmanthus cream as a light “glue.” After chilling, the layer holds together a little better while still keeping the cake’s texture intact.
- However, you cannot re-steam or add more moisture at this stage—re-steaming will make the cake gummy, not fixed.
Precautions to Prevent Crumbling
- Add water gradually—1 tablespoon at a time. Stop when the mixture forms soft clumps when squeezed but still falls apart when touched.
- Never press or compact the flour in the steamer. Only shake or tilt the steamer gently to level the surface.
- Sift the mixture twice to remove lumps and ensure even moisture distribution.
- Ensure the steamer water is fully boiling before placing the layer on top.
- There should be no interruption in steam. Make sure there is enough water in the pot to last through the entire steaming time.
- Maintain steady, consistent heat throughout the process so the cake steams evenly and the layers bind properly.
- Steam for the full recommended time as per the recipe for proper hydration.
- Keep the filling balanced and not overly wet. A thin, stable, paste-like layer prevents sinking or cracking.
Will the osmanthus cream melt or run during steaming?
No — the Osmanthus Cream will not melt or run during steaming as long as it is cooked to a soft, spreadable, custard-like consistency and fully cooled before piping. This type of filling is designed to stay in place, hold its shape between the powder layers, and form clean, defined layers after steaming. A properly cooked osmanthus cream should have the texture of a soft pastry cream or a silky spread, not a liquid batter. When lifted with a spoon, it should fall in slow, thick ribbons. This consistency ensures it sits on the powder layer without sinking into it.
If the filling is too thin or runny, it will:
- Seep into the flour layer
- Disappear during steaming
- Create wet, uneven spots
Cause the cake to lose its layered appearance
If the filling is too thick or doughy, it will:
- Be hard to pipe
- Clump instead of spreading evenly
- Create gaps when the cake is sliced
Resist bonding with the steamed layers
To guarantee the correct consistency, cook gently over low heat, stir constantly, and stop as soon as the mixture thickens into a soft paste. Cooling further helps it firm up to the ideal texture.
However, traditional fillings such as red bean paste or red date (jujube) paste are naturally much thicker and denser than osmanthus cream. Therefore, they can be loosened slightly before spreading; otherwise, they will be too stiff to pipe smoothly.
You can lightly soften them by:
- Adding a small amount of warm water, milk, or syrup
Gently heating and stirring until the paste becomes spreadable
The filling will not melt if made correctly, and both the modern Osmanthus Cream and traditional pastes must be soft, smooth, and spreadable—not runny or stiff—for the steamed layers to remain distinct and stable. No matter which filling you use, it must always be at room temperature before piping or spreading with a spatula. Warm filling will seep into the flour mixture and disappear during steaming, while very cold filling becomes too firm and difficult to apply evenly.
A piping bag is recommended because it helps you create a thin, uniform layer without disturbing the delicate steamed flour base. Since the mixture is loose like damp sand, spreading with a spoon can accidentally dig into or compress the layer. Piping gently distributes the filling across the surface, keeping the cake’s structure intact and ensuring clean, visible layers after steaming.
Why do we steam the cake in separate layers instead of all at once?
Chongyang Cake uses a loose, damp-powder flour mixture—not a batter or dough—so each layer must be steamed individually to give it structure before the next one is added. If all the layers were assembled at once, the bottom powder would compress under the weight of the filling and upper layers, causing the cake to steam unevenly and collapse into a dense mass.
Steaming each layer separately allows the first layer to set firmly, creating a stable base strong enough to support the filling. Once this base is cooked, the filling can sit on top without sinking in or mixing with the raw flour beneath it. This is especially important because the filling (whether osmanthus cream, red bean paste, or date paste) is moist and can easily seep downward if the layer below hasn’t fully set.
The second steaming step cooks the next powder layer into a distinct, soft, sandy sheet that bonds gently with the filling instead of absorbing it. By steaming in stages, steam can circulate through each loose layer evenly, ensuring that the final cake has clearly defined, visible layers and the classic tender, slightly sandy Chongyang Cake texture.
If all the layers were steamed together, the bottom would become heavy and gummy, the filling would dissolve into the flour, and the cake would lose its traditional layered structure. Steaming in separate layers is what keeps the cake tall, stable, and beautifully layered when sliced.
Can I prepare this cake a day in advance?
Yes — Chongyang Cake is an excellent make-ahead dessert because its rice-flour base holds moisture well and the layered structure stays intact. In fact, many people find the texture becomes even more cohesive the next day as the layers settle and the osmanthus filling firms slightly.
To store it, let the cake cool completely (to prevent condensation) and keep it in an airtight container in the refrigerator for up to 1–2 days. The cold temperature will firm up the rice flour, which makes the slices cleaner, but the cake will feel slightly denser when chilled.
Before serving, gently reheat the cake by restoring steam, not heat from direct microwave radiation. Steam for 2–3 minutes over gently boiling water. This reintroduces moisture into the cake, softens the rice flour, and brings back the tender, lightly sandy texture. Avoid microwaving because microwaves heat unevenly and tend to tighten or dry out rice-based cakes, making them rubbery, hard, or patchy in texture.
If you need to serve it cold (such as in hot weather), allow it to sit at room temperature for 10–15 minutes so the filling softens slightly.
In short, yes — it can absolutely be made the day before, as long as you store it properly and reheat it with steam to maintain the correct texture and structure.
