Preparation

• step 1

  Put 20g flour, 5g white sugar and 800g water into the mixing bowl

• step 2

  Put on the measuring cup, and cook the ingredients at 8min/95℃/REV3, and take out and cool the steamed glutinous millet cake to room temperature

• step 3

  Add 50g yogurt to the cooled batter

• step 4

  Put on the measuring cup, and mix the ingredients uniformly at 10sec/REV4 to make yogurt mixture

• step 5

  Pour the yogurt mixture into 2 bowls containing 80g millet and 180g sticky rice, respectively, and mix them thoroughly Cover the two bowls with plastic wrap and soak them at room temperature for more than 24hr

• step 6

  Rinse the soaked sticky rice and millet with running water

• step 7

  Wipe off residual water from the millet and glutinous rice, put them into two bowls, respectively, add water until it is flush with the glutinous rice and millet surface Put 40g sliced peeled pumpkin in the millet bowl and place the two bowls into the steamer

• step 8

  Pour 1,000g water into the mixing bowl

• step 9

  Put on the steamer set and steam the ingredients at 40min/110℃/REV1

• step 10

  Add 20g dried cranberries and 20g crushed raisin to the steamed sticky rice, and mix them uniformly

• step 11

  Add 5g white sugar to the steamed glutinous millet, and mix them uniformly

• step 12

  Put baking paper on a square mould, place the mixed sticky rice onto it while dipping a little water with a spoon to smoothen the glutinous rice surface

• step 13

  Place the steamed glutinous millet on the sticky rice and also cover the mould with plastic wrap and refrigerate it in a refrigerator for 4hr

• step 14

  Unmould the steamed cake upside down, uncover the oil paper, cut the cake into pieces, drizzle honey and sprinkle dried osmanthus flower onto them