1. The hawthorn is cut in the middle to remove the nuts and seeds.
2. Add a small amount of water.
3. After the high heat is boiled, turn to low heat and cook for 15-20 minutes. While cooking, keep stirring.
4. When boiling, soak the agar in water.
5. After the hawthorn is boiled and soft, use a tool to mash the hawthorn.
6. Add rock sugar and soak the softened agar, and cook for another 10-15 minutes on low heat. Stir constantly during the cooking process to avoid muddying the pot.
7. If you want a finer texture, filter it with a strainer. I didn't filter, my husband prefers the feeling of hawthorn skin in the cake.
8. Pour the hawthorn paste into an 8-inch non-stick square cake mold, let it cool and put it in the refrigerator for 3-4 hours or overnight.
9. After taking it out of the refrigerator, demould, cut into pieces and put on a plate. I used a biscuit mold to press a few flower-shaped hawthorn cakes.
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