1. Be sure to buy fresh edible roses, peel them into petals, soak them in light salt water, and rinse them off with running water.
2. Peel the hard-shelled raw dried walnuts.
3. Low-gluten flour.
4. White sugar and butter (white sugar can be replaced with soft white sugar or other).
5. Glutinous rice noodles
6. Raw dried walnuts are roasted and chopped.
7. Low-gluten flour is cooked in an oil-free hot pan.
8. Chop the fresh rose petals into small pieces. Don't chop them too much to avoid water coming out when filling the stuffing. By the way, keep the chewy texture of the rose petals.
9. Stir the cooked low-gluten flour, butter, and cooked chopped walnuts first, then add rose petals and mix well.
10. Mix glutinous rice balls with water, take about 50 grams of glutinous rice balls and boil them in a pot of water to cook them, remove them and knead them evenly with the rest of the dough.
11. Knead the dough and rose flower fillings into small doughs, and then wrap them into glutinous rice balls.
12. Finished product.
13. Finished product.
