Lantern Festival Sticky Pounded Rice Dumplings with Osmanthus Flowers

Name: Lantern Festival Sticky Pounded Rice Dumplings with Osmanthus Flowers
Ingredients: 5 cups water; 3-inch piece of ginger, sliced; 2 tablespoons of sweetener (I use sugar-free monk fruit, a fruit grown in China); 2 cups glutinous rice flour; ¾ cup room-temperature water; 1 tablespoon sweet osmanthus flower (guìhuā 桂花, sometimes called “sweet olive”)

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This dish is traditionally eaten with family on the 15th day after the Lunar New Year. Each sticky rice dumpling for certain Chinese holidays has its own name. In Mandarin, this dumpling is sometimes...

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Ingredients

5 cups water
3-inch piece of ginger, sliced
2 tablespoons of sweetener (I use sugar-free monk fruit, a fruit grown in China)
2 cups glutinous rice flour
¾ cup room-temperature water
1 tablespoon sweet osmanthus flower (guìhuā 桂花, sometimes called “sweet olive”)