Crystal Cake

Method

1. Soak 8 goji berries in a little warm water for 10 minutes until plump, then drain and pat dry. Brush the inside of a shallow 12 cm heatproof dish with 0.25 tsp neutral oil and set it aside. Bring a steamer of water to a rolling boil.
2. Put 25 g crushed rock sugar, 150 ml water and 0.5 tsp of the dried osmanthus in a small saucepan. Bring to the boil over medium heat and simmer 3-4 minutes, stirring, until the sugar has completely dissolved and the syrup smells fragrant. Keep it at a bare boil.
3. Meanwhile, sift 40 g water chestnut starch into a heatproof bowl and whisk in 90 ml cold water a little at a time until you have a lump-free slurry the consistency of thin milk. Press out any stubborn lumps against the side of the bowl with the back of a spoon.