Rose lotus root powder milk cake

Overview

Because I like lotus very much, I also like lotus root. Lotus root is a common dish on the dining table. This time I made a dessert cold dish. This is a secret beauty dessert in my private room. In the lazy afternoon, recalling the yellowed memories, eating this retro dessert, and taking a sip of the smooth lotus root powder, the mouth is full of delicate taste, the elegant fragrance of lotus root and the fragrance of rose milk blend, as if the body has returned to the past palace era.

Tags

• snacks
• common dishes
• cantonese cuisine
• children
• healthy recipes
• detoxification and beauty
• afternoon tea
• fresh lotus root
• rock sugar
• rose jam
• milk
• water

Ingredients

Steps

1. 1 Prepare the raw materials, because I happened to run out of rock sugar at home, so I used white sugar instead. I forgot to take a photo of pure milk

   

2. 2 Let’s talk about the agar here. Agar is also called frozen powder, but it’s called differently. It’s sold in supermarkets and it’s very easy to buy. If you look for agar in the supermarket, it’s hard to find it, but you can find a lot of frozen powder, usually in the dry goods section

   

3. 3 Frozen vermicelli can be found in places like vermicelli, but you have to read clearly what is written on the frozen vermicelli to see if it can be added to food. Generally, frozen vermicelli is soaked until soft and used for cold dishes. I specially took a photo of it for your reference

   

4. 4 Soak the agar until soft

   

5. 5 Prepare a basin of water, then wash and peel the lotus root, cut it into pieces of suitable size, and immediately put it into the water after cutting into pieces to prevent oxidation, and soak for a while

   

6. 6 Put the lotus root pieces into a food processor and add an appropriate amount of water for soaking the lotus roots

   

7. 7 Beat it into a fine lotus root pulp. Mine has an ultra-fine grinding function, which can make the lotus root pulp very fine and fine

   

8. 8 This is the beaten lotus root pulp. Pour the beaten lotus root pulp into the pot, add an appropriate amount of rock sugar or white sugar and cook until it becomes thick and transparent, which is the original lotus root starch. If you add milk, it will be milky lotus root starch

   

9. 9 This is lotus root powder made from beaten lotus root pulp and directly added with rock sugar and milk. It’s so delicious

   

10. 10 The lotus root starch is very delicate and fragrant

    

11. 11 Because this time I am making cold cake, I pour the beaten lotus root pulp into the pot, add half a carton of milk, add an appropriate amount of sugar and boil it, add agar, and cook until the agar melts and the lotus root pulp is thick, turn off the heat

    

12. 12 Then press the lotus root pulp on the mesh sieve. The lotus root cake that comes out has a delicate texture, and the lotus root powder is very fine, and has a rusty feeling. It can also pass through the unmelted agar, and my agar has melted

    

13. 13 Then take an appropriate amount of rose paste and the prepared lotus root paste

    

14. 14 Take appropriate amount of rose paste, mix with lotus root starch and mix well

    

15. 15 Then pour it into a container, let it cool, cover it and refrigerate it at constant temperature. Once solidified, you can demould

    

16. 16 After demoulding, cut into any desired shapes and serve

    

17. 17 Appreciation of finished product pictures

    

18. 18 Finished product pictures

    

19. 19 The taste is very good, with a rustling texture, which reminds me of the past fragrance of lotus root, rose fragrance, mellow milk fragrance and delicate taste

    

20. 20 One more