These dainty little cups are made from rose petals, a little floral essence flavouring and are thickened starch and coconut shreds. It's important to only use roses that have been grown naturally, pesticides on the petals make them unsuitable for use.
30 gms Rose Petals
236 ml Coconut Milk
120 gms Rice Flour
1/2 Teaspoon Corn Flour
100 gms Sugar
10 gms Shredded Coconut
1. Rinse the rose petals.
2. Mix all ingredients together then in a mixing bowl, including the petals.
3. Pour the mixture into small 'egg' cups.
4. Steam until cooked.
5. You can push a toothpick into them, and when the toothpick comes out clean they are cooked.