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.
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!