and of coz osmanthus flower.

Eh.... For a 9inch diameter round pan, I put in 2 tbsp of flowers.

for me the flavor is slightly strong, but my family and neighbors liked it.

BTW, if you are using waterchestnut flour as base, make sure your pan can fit into your wok/pot for steaming. DO NOT attempt to cook the whole mixture in a saucepan (like gelatine base) because you'll ended up with a burnt bottom.

but the shun pun zhi in the pic has hokkien influence.

Real Hakka style, they dont put black soy sauce one.

Pulut Tai-tai

Cainis or Nyonya?

itu Thailand punya Thai...