vegetarian
gluten freeMake the syrup
Combine Granulated Sugar, Water, Lime Juice, and Jasmine Flowers in a medium saucepan. Bring it to a boil over medium heat, stirring until the sugar dissolves, then lower the heat and simmer for 10 minutes until the syrup is clear and fragrant. Strain out the flowers and keep the syrup warm.
Whisk the batter
In a bowl, whisk Large Egg Yolk, Rice Flour, and Jasmine-Scented Water until the batter is smooth, glossy, and free of lumps. Keep whisking just until it loosens into a pourable consistency.
Cook the drops
Keep the syrup at a gentle simmer. Warm the small flower-shaped mold in the syrup, then spoon in a little batter and lower it back into the syrup. Cook each flower until the egg turns opaque, the edges look set, and it releases cleanly, then repeat with the remaining batter.
Cool before serving
Use a slotted spoon to lift the golden drops out of the syrup and transfer them to a plate. Let them cool and set for 10 minutes before serving so they stay firm and glossy.
