1. Take out 100g of cassava flour for later use.
2. Take out 450ml of chrysanthemum tea (cold), pour 200ml here to stir tapioca powder.
3. Stir the tapioca flour and chrysanthemum tea with chopsticks and sift.
4. Pour the remaining 250ml of chrysanthemum tea in a nonstick pan.
5. The fire boiled the tea.
6. Turn down the heat and pour the sifted cassava flour slurry.
7. Stir with a spatula immediately after pouring.
8. The tapioca flour began to change color.
9. Keep stirring, don't be lazy, otherwise it will be unevenly heated and become more and more viscous.
10. Stir until everything is transparent, make small bubbles, pour chrysanthemum petals and stir.
11. The bottom of the glass container is brushed with oil to facilitate demoulding.
12. Pour in the stirred tapioca flour, smooth the surface with a brush, and refrigerate overnight.
13. After refrigerating the chrysanthemum tapioca jelly overnight, it is ready to be buckled on a plate, and it is easy to release.
14. Chrysanthemum tapioca jelly.
