Jasmine Cream and Green Grape Daifuku

Add a small amount of culinary dried jasmine flowers to 250 g whipping cream.

Cover and infuse overnight in the refrigerator.

Strain out the flowers.

Top up with cold whipping cream to bring the strained cream to 250 g.

Combine 150 g glutinous rice flour and 45 g cornstarch.

Add 30 g mint syrup and 270 g milk.

Whisk until smooth and strain twice.

Pour the batter into a heatproof bowl.

Cover the bowl with steam-safe food wrap.

Pierce a few small holes in the wrap.

Place the bowl in the steamer once the water is boiling.

Steam for 30 minutes until the dough is cooked through with no liquid batter in the center.

Wash the green grapes.

Drain the grapes well.

Cut the grapes into small pieces.

Drain any packing liquid from the ready-to-eat white crystal boba.

Beat 250 g softened cream cheese with 30 g sugar until smooth.

Add 250 g strained and chilled jasmine-infused whipping cream.

Whip until the mixture forms peaks and holds its shape for piping.

Transfer to a piping bag and refrigerate.

Add 45 g butter to the freshly steamed dough while it is hot.

Mix until the butter is fully incorporated.

Let the dough cool until comfortable to handle.

Knead and stretch for 5–8 minutes until smooth and elastic.

Lightly dust the work mat with toasted glutinous rice flour.

Divide the whole batch of dough into 12 equal portions.

Shape each portion into a ball.

Roll each portion into a round wrapper large enough to enclose the filling.

Pipe a layer of jasmine cream cheese filling into the center of a wrapper.

Add enough green grape pieces and crunchy boba to leave room for sealing.

Pipe more cream on top.

Gather the wrapper edges and pinch to seal.

Trim excess dough from the seam with clean scissors.

Dust the seam lightly with toasted glutinous rice flour.

Set seam-side down on a plate.

Decorate with fresh culinary jasmine flowers if desired.