Ingredients: rose petals, 1 roselle, 100g cassava flour, 90g clean water, 1 brown sugar, sago and a little coconut milk.

manufacturing method

1 Boil boiling water, add sago, cook for 15 minutes, turn off the fire, stew for 15 minutes, and take out to cool for later use.

2. Cut the rose petals+water+1 rose+1 old brown sugar into the pot. When the water turns pink, take out the rosettes, pour in cassava flour and stir, knead into dough and knead into small pearls.

3 Boil the water in the pot, add the rose pearls and cook for 5 minutes. Take out cold water and it will become a transparent rose ball.

Add rose balls+sago+coconut milk in 4 bowls and mix well. Add mint leaves.