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
120克g
775克g
135克g
65克g
25克g
375克g
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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.
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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.
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4加水B把玉米粉和馬蹄粉調勻； Mix water B with cornflour and water chestnut flour, stir.
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5徐徐撞入鍋內並快速攪拌； Gradually add into the hot roselle syrup, stir quickly into thick paste.
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6稍微煮滾便可以。 Cook slightly.
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7將之倒入模具，待涼； Pour into desired moulds, let cool.
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8待涼後置於雪櫃冷藏； After cooling, put them into the fridge (better overnight).
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9不酸不甜，剛剛好。 Not so sweet, not sour at all. It's well balanced!
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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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