Cooking Steps

1. 

   Step1:Rose Honey Sauce 1 - remove the core of rose and leave the petals. Wash it with cold water. Soak in hot water. After soft, add jujube and beat into mud with blender.

2. 

   Step2:Rose Honey Sauce 2-pot into the first step. Stir slowly over low heat. Stir while slowly pouring honey into the boiling.

3. 

   Step3:Put the dried mulberry into a blender and mash. Mix in a little Rose Honey Sauce. Mix well.

4. 

   Step4:Mix well and then add lotus root powder. Mix well and make a paste. Pour it into the cake cup. Steam on the steamer for 15 minutes. (note - thin each cup

5. 

   Step5:Mix the crystal powder with warm water to make a paste. Then pour it into the paper cup of the previous step. Pour each cup full. Then steam for 5 minutes.

6. 

   Step6:After 5 minutes, spread half osmanthus and half rose pieces in each cup and steam for 15 minutes. Let it cool naturally after steaming. It can be eaten after cooling.