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Preparation:
To
prepare the base
1. In a pot, dissolve the sugar in the jasmine
water to make the syrup. Bring it to boil,
then set aside.
2. Dissolve the rice flour and tapioca flour
in the syrup. Heat until thickened. Then
add the lotus seeds.
3. Pour the flour mixture into a small square
pandan leaf plate, or a small plate.
To
prepare the topping
1. To make coconut milk topping, dissolve
the rice flour in the coconut milk and add
salt. Keep stirring over a medium low heat
until thickened.
2. While the coconut milk topping is still
hot, pour the topping over the slightly
formed flour mixture so that they will stick
together. Then let it cool.
3. Garnish with rose petals
Tips
-In the past rose petals were edible. However,
in the present they are full of agricultural
chemical substances. Some rose petals may
not be suitable for consumption.
-This dessert is suitable for low calorie
diet. It contains only 20.34 kilocalories.
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