Red Dates With Warm Osmanthus Blossom Syrup Recipe

Fiona Reilly

Why This Recipe Works

  • Removing the pits of the dates creates a space for the glutinous rice dough filling.
  • Par-cooking the dates makes it easier to remove the pits and prevents overcooking the rice filling later on.
  • This traditional Shanghai dish celebrates the fragrance of herbal-sweet osmanthus flowers along with the deep red, honey-sweetness of red dates (also known as jujubes). Served hot, each date bursts with a soft core of sticky rice, drenched in osmanthus-infused syrup. It may look impressively difficult, but it's actually very easy to make. This dish is part of our seven-course Mid-Autumn Festival feast.

    Recipe Details

    Red Dates With Warm Osmanthus Blossom Syrup Recipe

    Active 40 mins
    Total 60 mins
    Serves 4 servings


    • 7 ounces granulated sugar (approximately 1 cup)
    • 1 tablespoon dried osmanthus flowers
    • 24 large red dates
    • 1 3/4 ounces glutinous rice flour


    1. Adding 1/2 cup water and sugar to a saucepan, bring to boil then reduce heat and simmer for three minutes. Add osmanthus blossoms, stir, and set aside.

    2. Soak red dates in 1 cup boiling water for 15 minutes. Drain and cool. Then, using pointed scissors, cut dates upon along one side and carefully remove seed.

    3. Combine rice flour and 2 tablespoons water, mixing until it reaches a Play-Do consistency.

    4. Pinch off small pieces of rice paste and roll into cylinders. Place cylinders into each date and press closed.

    5. Bring a large saucepan of water to a boil. Add dates, boil for 3 minutes, and drain. Serve immediately with osmanthus syrup poured over the top.


    Dried osmanthus flowers can by found in Chinese grocery stores, tea shops, or online.

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