Instructions

1. In a mixing bowl, combine 1 cup of glutinous rice flour with 3/4 cup of water. Mix until a smooth dough forms; it should be soft but not sticky.
2. Divide the dough into small portions and roll each portion into a ball, about 1 inch in diameter.
3. Bring a large pot of water to a boil. Carefully add the rice balls to the boiling water. They are cooked when they float to the surface, which should take about 3-5 minutes.
4. Meanwhile, in a separate pot, combine 1/2 cup of brown sugar, the sliced ginger, and 2 cups of water. Bring the mixture to a boil, then reduce the heat and let it simmer until the sugar is fully dissolved.
5. Once the rice balls are cooked, use a slotted spoon to transfer them into the syrup. Let them simmer together for an additional 2-3 minutes to absorb the flavors.
6. Finally, stir in the dried osmanthus flowers, remove from heat, and let the mixture sit for a few minutes to allow the flavors to meld.
7. Serve the glutinous rice balls warm or chilled, garnished with a sprinkle of additional osmanthus flowers if desired.