Yunnan Gui Hua Mi Xian Tian Tang

While Yunnan's rice noodles are famous in savoury broths, sweet rice noodle soups are a lesser-known local pleasure, enjoyed as a warming breakfast or dessert snack. This modern-fusion interpretation pairs the delicate perfume of dried osmanthus flowers with brown sugar and coconut milk for an aromatic bowl.

Serves: 4

Ingredients

• 200g (7 oz) dried Yunnan rice noodles (mi xian)
• 400ml (14 fl oz) coconut milk
• 600ml (2.5 cups) water
• 3 tbsp (45g) brown sugar or palm sugar
• 2 tsp dried osmanthus flowers (gui hua)
• 1/4 tsp salt
• 1 tbsp (15ml) glutinous rice balls (small tangyuan), cooked — optional
• Toasted black sesame seeds, to garnish

Instructions

1. Soak dried rice noodles in cold water for 30 minutes; drain. Cook in boiling water 3–4 minutes until just tender; drain and rinse under cold water.
2. In a saucepan combine coconut milk, water, brown sugar, and salt; bring to a gentle simmer over medium heat, stirring until sugar dissolves.
3. Add osmanthus flowers; simmer 3 minutes to infuse.
4. Divide noodles into bowls, ladle hot sweet broth over top.
5. Add optional tangyuan, sprinkle black sesame seeds, and serve warm.

Cook's Notes: Dried osmanthus flowers are available at Chinese herbal stores. The floral aroma is delicate — do not boil vigorously once added. This dish is equally good served chilled in summer.