Losch Coconut Milk Crystal Cake
1.
1. Pour 400ml of coconut milk into the pot and add 100ml of water, cook while stirring on a slow fire, until the coconut milk is hot and turn off
2.
Put 50 grams of sugar and four gelatine slices in the hot coconut milk and stir until melted, then pour it into a pan until it cools and put it in the refrigerator until it solidifies.
3.
3. Put the rose petals of Losch into 500ml boiling water, boil for a few minutes, add the remaining 50 grams of sugar together and stir until it melts, then put the remaining 4 gelatine slices into the mixture and stir evenly until it melts, and let it cool. , About ten minutes
Tips:
4. Pour the cold rose syrup into the coagulated coconut water, then put it in the refrigerator until it is set, sliced and edible.
