洛神花糕Roselle cake

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一起跟著做! 鼓勵作者

在盛夏享用洛神花糕既能解暑氣,降火,生津止渴;又能起到消除疲勞的作用。
Every year when it was close to end of summer, my daughter would remind me to make her this dessert. Now I make it! Because I finally dug out the recipe.

食材

新鮮洛神花roselle 120克g
水(A)water 775克g
片糖brown sugar 135克g
馬蹄粉chestnut pwd 65克g
玉米粉cornflour 25克g
水(B)water 375克g
  • 1只把新鮮洛神花的花萼掰出,洗乾淨; Remove all the roselle pods, keep the petals and wash thoroughly.
  • 2把洗乾淨的花萼加水(A)於鍋中一起煮滾,再慢火煮5分鐘; Place the washed roselle and water (A) into a sauce pan and bring to boil, cover over low heat for 5 mins.
  • 3撈起花萼後加片糖煮至融化並沸騰; Drain the roselle, add sugar till totally dissolved and bring to boil.
  • 4加水B把玉米粉和馬蹄粉調勻; Mix water B with cornflour and water chestnut flour, stir.
  • 5徐徐撞入鍋內並快速攪拌; Gradually add into the hot roselle syrup, stir quickly into thick paste.
  • 6稍微煮滾便可以。 Cook slightly.
  • 7將之倒入模具,待涼; Pour into desired moulds, let cool.
  • 8待涼後置於雪櫃冷藏; After cooling, put them into the fridge (better overnight).
  • 9不酸不甜,剛剛好。 Not so sweet, not sour at all. It's well balanced!
  • 10配上一杯冰凉蜂蜜洛神花水,超爽! What a perfect match with a glass of chilled roselle water with honey!
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2017/09/25 發表 719 瀏覽

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