Coconut and Rose Flower Milk Recipe
1.
Prepare the main ingredients.
2.
Put the milk in the food processor (juice machine will work too).
3.
Add three spoons of rose petals to the milk.
4.
Add another two teaspoons of sugar.
5.
Beat for one minute, and beat into delicate rose milk.
6.
Pour the rose milk into the pot and add cornstarch.
7.
Stir well.
8.
Bring to a boil over medium and low heat, stir with chopsticks while cooking, to prevent the bottom of the pot from sticking.
9.
Cook until a viscous paste and turn off the heat.
10.
Pour the rose milk paste into the crisper.
11.
Let it cool for a few hours and it will naturally solidify.
12.
Buckle out and cut into small squares.
13.
Roll it in the crushed coconut and rose petals.
14.
You can eat as soon as you serve it.
Tips:
When making the milk paste, be sure to use a medium and small fire to prevent the pot from getting stuck.