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!
2017/09/25 發表 1,017 瀏覽
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