Introduction
Gui Hua Gao, or Osmanthus Flower Cake, is a delicately fragrant dessert celebrated in Chinese culture, particularly during the Mid-Autumn Festival. This charming sweet treat often captures the heart of diners in cozy tea houses and bustling dim sum restaurants alike. Typically priced between 15-30 RMB ($2-$5), it can be enjoyed at popular eateries like DimDim Sum in Hong Kong or delightful street vendors across southern China. For those on a low-carb journey, a keto version of Gui Hua Gao substitutes traditional ingredients with clever alternatives to maintain its irresistible allure. Whether you’re a fan of this nostalgic sweet or trying the keto adaptation for the first time, you’ll be pleasantly surprised by the flavors and textures that each version has to offer!
Origin and Inspiration
Gui Hua Gao has deep roots in Chinese culinary history, with Osmanthus flowers revered for their sweet and aromatic fragrance since ancient times. Traditionally made during the harvest moon, this cake symbolizes reunion and the beauty of nature’s bounty. The golden petals of Osmanthus add a touch of elegance, much like delicate confetti sprinkled over a joyous occasion.
Globally, various desserts tap into the use of floral flavors, such as the Japanese Sakuramochi or Indian Kesar Pista Burfi, but what sets Gui Hua Gao apart is the unique texture created from glutinous rice flour, giving it a chewy, yet tender bite that effortlessly captures the essence of the Osmanthus. The keto version of Osmanthus Flower Cake replaces sugar with alternatives like erythritol and swaps out traditional sweeteners with low-carb options, ensuring that each bite is still full of floral fragrance and captures the cake’s signature chewy goodness without the carbohydrates.
Nutrition Info (Per Serving)
Traditional Version
Calories: 200kcal | Carbohydrates: 40g | Protein: 3g | Fat: 1g | Saturated Fat: 0.5g | Cholesterol: 0mg | Sodium: 5mg | Potassium: 30mg | Fiber: 1g | Sugar: 15g
Keto Version
Calories: 130kcal | Carbohydrates: 9g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 5mg | Potassium: 50mg | Fiber: 2g | Sugar: 0g
Ingredients (2 Servings)
Shared Ingredients:
- 1 cup water
- 2 tablespoons dried Osmanthus flowers
- 1/2 teaspoon salt
Traditional Version:
- 1 cup glutinous rice flour
- 1/3 cup sugar
- 1/2 teaspoon baking powder
- 1 tablespoon vegetable oil
Keto Version:
- 1 cup glutinous rice flour (or almond flour for a completely different twist)
- 1/4 cup erythritol (alternative sweetener)
- 1/2 teaspoon baking powder (ensure it’s gluten-free)
- 1 tablespoon coconut oil
Instructions
1. Prepare the Osmanthus Infusion
- Both Versions: In a small pot, bring water to a gentle boil. Add dried Osmanthus flowers, simmer for 3-4 minutes, and let the infusion cool slightly. The rich aroma will transport you to floral gardens and tranquil afternoon tea settings.
2. Create the Batter
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Traditional Version: In a mixing bowl, combine glutinous rice flour, sugar, baking powder, and salt. Slowly pour in the Osmanthus infusion along with vegetable oil, stirring until smooth. It should be thicker than pancake batter, evoking the sticky allure of rice pudding.
- Keto Version: Combine glutinous rice flour (or almond flour), erythritol, baking powder, and salt. Mix in the Osmanthus infusion and coconut oil, achieving a similar viscus batter that carries the floral notes without the sugar-laden heaviness.
3. Cooking Method
- Both Versions: Grease a heatproof dish or bamboo steamer. Pour in the batter and gently smooth the top. Steam over boiling water for about 30 minutes, the sweet scent of Osmanthus wafting through the air like a gentle whisper, making the atmosphere feel alive with anticipation.
4. Shaping and Final Assembly
- Once cooked, carefully remove the cake from the steamer and let it cool for a few minutes. Slice into squares or rectangles; the glossy surface glistens like sunlight on a calm lake. Serve warm or at room temperature, garnished with additional Osmanthus flowers if desired.
What Does It Pair Well With?
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Traditional Pairings: A lightly brewed green tea or jasmine tea complements the cake’s sweetness beautifully, akin to how cool morning dew balances a vibrant garden. Delicate bites of mooncakes also accentuate the flavors, making every bite a celebration of tradition.
- Keto-Friendly Pairings: Pair with a refreshing herbal iced tea or a keto-friendly coconut milk shake, enhancing the light and floral notes while keeping the indulgence guilt-free.
What is the Shelf Life?
Gui Hua Gao is best enjoyed fresh to relish its chewy texture and fragrant notes. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is also an option; wrap pieces tightly in plastic wrap and store in a freezer bag. They can last for about a month—just thaw and steam briefly to revive its dreamy texture.
Alternative Cooking Methods
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Oven Method: Preheat your oven to 350°F (175°C) and bake in an oven-safe dish with a little water in a tray for about 30 minutes. The texture will be quirkier, embodying the same delicate sweetness.
- Air Fryer: For a softer cake, place the batter in an air fryer safe pan and cook at 320°F (160°C) for approximately 20 minutes. It’s a rapid method that can yield similar results in a shorter time frame.
Conclusion: Traditional and Keto Versions
Whether you indulge in the traditional Gui Hua Gao bursting with sweet floral notes or savor its keto counterpart that marries rich tastes with low-carb benefits, this cake represents a delightful escape into the world of culinary craftsmanship. Picture the soft, chewy squares adorned with fragrant jasmine, each bite a luxurious experience. Perfect as a snack or a light dessert, Gui Hua Gao stands as a testament to flexibility and taste, bridging the gap between ancient flavors and modern dietary preferences that honor both heritage and health.