Step 1

In a pot, put in some fermented rice wine. Pour through a strainer, and then press the rice with a spoon to get the rest of the liquid from it. I use fermented rice wine I made myself.

Step 2

Mix the milk and cream, then add the wine and mix well, and divide into small bowls.

Step 3

The small bowl is covered with tin foil. Put into the steamer before heating it, then turn it on. Steam for 12-15 minutes, turn off the heat.

Step 4

After steaming, turn off the heat and let sit for 3-5 minutes. Take out and finally spoon on the preserved Osmanthus.