Rose Lantern Festival Rice Ball

Name: Rose Lantern Festival Rice Ball
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Snacks
Ingredients: 1 small bowl Tapioca flour; 2 pieces rose; 250ml Milk; 1 small piece Tremella; to taste rock sugar

Translucent tapioca-flour rice balls scented with crushed rose petals, boiled until springy and served in a silky rock sugar soup thickened by slow-simmered snow fungus.

30 minNewEasy Snacks Boil Buttery

Instructions

1
Prepare the ingredients.
2
Place the cassava flour in a large bowl, crush the rose petals, and knead them into a dough with hot water.
3
Roll into evenly sized balls.
4
Wash the soaked white fungus and tear it into small pieces; the more shredded, the better.
5
Add water to the pot, put in the rock sugar and crushed white fungus, and cook for 20 minutes until it becomes gelatinous.
6
Boil water in another pot, and when the water is boiling, put the rose dumplings in. Cook until they all float, then turn off the heat.
7
Scooped out cold water.
8
After a few minutes, the white fungus has released its gel, add the rose flower dumplings and cook until they float.
9
Pour in the milk and turn off the heat, then stir evenly.
10
Different types of Lantern Festival rice dumplings can give you moist and beautiful skin.
11
Take another close-up photo.