洛神花糕Roselle cake

gin-gin

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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!