Osmanthus Pastry Biscuits

The Yunnan-style osmanthus bean pastry (桂花糕, Guìhuā gāo – Osmanthus Cake) is a traditional Chinese pastry made with sweet bean paste and fragrant osmanthus flowers, giving it a delicate floral aroma. The pastry is typically soft, slightly flaky, or chewy, and lightly sweetened to complement the filling, making it a smooth and aromatic treat often enjoyed with tea. 

This particular version that I bought is not from a major national brand like Huangshan, Zhiweiguan, or Daoxiangcun. Instead, the packaging and design suggest it comes from a smaller local or regional producer, likely in an area known for traditional snacks. The artwork on the packaging shows a traditional rural scene of people making cakes with a steamer, highlighting the brand’s “authentic handmade” style.

Each bag weighs 130g, a souvenir-sized pack, and the cakes are individually wrapped, which is common for regional specialty snacks intended for gifting or sharing. While this brand is not widely famous, the cake represents an authentic traditional snack, popular especially in southern China (Jiangsu, Zhejiang, Hunan) where osmanthus flowers have cultural significance. The texture is slightly crumbly, floral, and sweet, and the product likely originates from the Jiangnan region or another area with a strong osmanthus tradition. Its texture reminds me of our own Philippine pastry dessert which is called polvoron.

In short, this 桂花糕 is a regional specialty pastry that combines traditional flavors, handmade appeal, and cultural significance, offering a sweet, fragrant, and authentic taste of Chinese dessert culture.