Rose Ice Brick

Name: Rose Ice Brick
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 45g Rose jam; 60g Sugar; 10g starch; 20g crystal sugar; 1/4 teaspoon Red yeast powder; 500g water

by Food·Color

4.9 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

2

An accident happened, making people think it must be finished. I thought it had already become a recondensed pool of unknown shape. Unexpectedly, it curled up deep in the corner and escaped the disaster.
Does the rose ice brick of the rest of my life feel like seeing the sky again?
The rose popsicle on an old book has been slightly adapted and turned into ice bricks. Instead of red pigment, red yeast rice powder is used for toning. However, the color of rose sauce itself was originally dull, completely concealing the color of red yeast rice. I originally wanted to use red yeast rice to add some fresh color, but now it seems that this move is purely redundant.

Ingredients

45g Rose Jam
60g Sugar
10g Starch
20g Crystal Sugar
1/4 teaspoon Red Yeast Powder
500g Water

Rose Ice Brick

1. Ingredients: 45 grams of rose flower sauce, 10 grams of starch, 60 grams of white sugar, 20 grams of rock sugar, 1/4 teaspoon of red yeast rice powder, 500 grams of water

2. Put the red yeast rice powder and starch in a bowl, add a little water to make a thin paste. Pour water into the pot, bring to a boil, add white sugar and rock sugar, and stir until it melts. Continue to heat the sugar liquid until it boils. While stirring, slowly pour in the starch paste, stirring constantly until it boils, pour in the rose sauce, stir evenly, and remove from the heat. Let cool.

3. Pour the liquid into the mold, put it in the refrigerator and freeze it until it solidifies, take it out, unmold, and buckle it in the plate, and put a piece of loquat pulp on the surface for decoration.

Tips:
Rose sauce can be replaced with other jams to make popsicles of different flavors.
When adding starch paste, keep stirring to prevent starch from condensing into a dough or paste the bottom of the pan.