I love this cake. Osmanthus and Okinawan black sugar chiffon layered with whipped cream…
…at Teakha in Hong Kong.
Also, how about this osmanthus drink, brewed with Keemun tea, milk, black sugar, and a bit of honeycomb.
We’ll have to make many return trips, there’s so much on the menu. This is a Jamu infusion (cinnamon, star anise, fresh mint, ginger, lemongrass)…remember all the Jamu we had in Bali?
…and Ba Bao Cha which you saw in the last post.