In a clean bowl, combine 150g glutinous rice flour, 20g cornstarch, 35g sugar, and 2g dried osmanthus.

Add 260g milk and 20g corn oil. Stir until smooth with no lumps. The oil should be fully incorporated and osmanthus evenly distributed.

Preheat a nonstick pan on medium-low heat for 1 minute.

Pour in the batter and spread evenly.

Stir continuously, scraping from edges to center to cook evenly.

After 5–8 minutes, the batter thickens into clumps. Keep stirring until it becomes a smooth, elastic dough that doesn't stick to the pan.

Remove from pan and let cool about 10 minutes until warm (not fully cold).

Transfer dough to a board dusted with 5g cooked glutinous rice flour.

Knead and stretch repeatedly until smooth, elastic, and not sticky. Lightly dust hands with flour if needed.

Roll into a log about 3cm thick.

Cut into 3cm pieces, dusting knife with flour to prevent sticking. Place pieces on a tray sprinkled with cooked flour.

Arrange mochi pieces on a plate. Garnish with dried osmanthus or mint leaves.

Best enjoyed fresh for maximum softness and stretch.

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the microwave for 10 seconds before serving to restore texture.