Top 10 Unique Rose-Based Dishes You Should Know About

Ingredients:

• 2 teaspoons of black tea powder (or another preferred variety)
• 2.5 teaspoons of dried rose buds (crushed)
• 3 teaspoons of brown sugar
• 330 ml of sweetened milk
• 250 ml of water

Instructions:

Making Rose Milk Tea:

• Place a pot on the stove, add 250 ml of water, 2 teaspoons of black tea powder, 2.5 teaspoons of crushed dried rose buds, and 3 teaspoons of brown sugar, then stir well.
• Tip: Adjust the tea and sugar quantity based on your family’s taste!
• Simmer the mixture on medium heat for about 5 minutes, then add 330 ml of sweetened milk. Continue simmering for another 10 minutes, then turn off the heat. Strain the tea and rose buds to finish.

Final Product:

• The homemade rose milk tea has a light, sweet taste with a fragrant rose aroma.
• Serve it hot with some sweets or ice cubes, and it will make a delightful treat for a cozy family evening!

Storage Tips for Rose Tea and Toppings:

• If you have leftover rose toppings, store them in the fridge for 3 to 5 days.
• The rose milk tea can also be stored in the same way but adjust the quantities to suit your family’s needs. Avoid making too much, as it’s best consumed within 1 to 2 days.

Ingredients:

• 500g white chocolate
• 50g pistachios (chopped)
• 50g dried rose petals
• A pinch of salt
• Tools: Microwave, bowl, spoon, knife, square chocolate mold,...

Preparation:

Melting the chocolate and cream:

• Chop 500g white chocolate and place in a bowl. Microwave until melted.
• Add a pinch of salt, stirring well to achieve a smooth texture.

Pouring the chocolate into the mold:

• Next, place some dried rose petals and chopped pistachios into a square mold.
• Pour the melted chocolate over the mixture and refrigerate for 30 minutes to set.

Final result:

• The rose pistachio chocolate is visually appealing with a rich and sweet taste. It melts in your mouth, leaving a pleasant, creamy aftertaste combined with the crunchy pistachio flavor. It’s delicious without being overwhelming.

Storage instructions:

• Once made, the rose pistachio chocolates can be placed in plastic bags or a gift box to present as gifts.
• If you’re preparing them for family consumption, store them in an airtight container in the freezer for up to 14-21 days to maintain quality.

Ingredients:

• 200g fresh rose petals
• 600g white sugar
• 50ml lemon juice
• 600ml water
• Tools: Pot, stove, glass jar,...

Preparation:

• Separate the rose petals: Gently remove the petals from the roses, wash them thoroughly, and let them dry.
• Sweeten the roses: Place 200g of fresh rose petals and 200g of sugar in a large bowl.
• Mash the petals: Use your hands to gently mix and mash the petals until they soften and soak up the sugar. Let it sit for 25 minutes for the petals to fully absorb the sugar.
• Cook the rose jam: Transfer the rose mixture to a large pot, adding 400g of sugar, 50ml of lemon juice, and 600ml of water. Cook the jam on low heat for 40-60 minutes until it thickens to a jam-like consistency. To check, place a small spoonful on a plate and let it cool; if it doesn’t run, it’s ready.
• Final result: The rose jam has a delicate sweet and tangy flavor, making it perfect as a topping for puddings or spread on sandwiches.
• Storage: Once cooked, transfer the jam into an airtight jar and store it in the refrigerator. Use a clean spoon each time to prevent spoilage.

Ingredients:

• 100g Biscuit crumbs
• 50g Unsalted butter
• 3 Strawberries
• Some dried rose petals
• 45g Gelatin leaves
• 10g Rose essential oil
• 200g Cream cheese
• 130g Whipping cream
• 50g Sugar

Instructions:

Prepare the cheesecake base:

• Crush 100g biscuits into fine crumbs and place them in a bag.
• In a bowl of warm water, melt 50g butter, then mix it with the biscuit crumbs. Press the mixture into a mold and refrigerate for 30 minutes.

Whip the cream:

• In a bowl, combine 130g whipping cream and 50g sugar. Use an electric mixer to beat on high speed until the mixture thickens.
• Add 200g cream cheese and gently mix using a spatula.

Mix the cream cheese:

• Soak 15g gelatin leaves in cold water for 10 minutes, then drain. Heat the gelatin over a double boiler until fully dissolved.
• Add the gelatin to the cream cheese mixture and stir to combine.

Prepare the strawberry mousse:

• Wash and chop 3 strawberries, then mix them into the cream cheese mixture.
• Pour the mixture into the biscuit crust mold, tap it gently to level, and refrigerate for at least 4 hours.

Make the rose jelly:

• Soak 30g gelatin in cold water for 10 minutes, then drain. Add 200ml warm water and 10g rose essential oil, stirring until combined.
• Pour the rose jelly over the cheesecake, sprinkle a few dried rose petals on top, and refrigerate for another 4 hours.

Final Result:

• This rose cheesecake is a beautiful layered dessert, with the creamy cheese base topped with fresh strawberries and finished off with fragrant rose jelly.
• The rich cream cheese blends perfectly with the tartness of the strawberries, while the delicate rose scent elevates the flavor, making it irresistibly delicious.

Nguyên liệu:

• Sữa tươi 296 ml
• Bột bắp 35 gr
• Siro hoa hồng 118 ml
• Cream cheese 56 gr
• Whipping cream 60 ml
• Socola trắng 45 gr
• Hạt hồ trăn 1 ít
• Hạt dẻ 1 ít
• Đường 50 gr

Cách làm:

Đun hỗn hợp:

• Cho vào nồi 296ml sữa tươi, 35gr bột bắp, 50gr đường, 118ml siro hoa hồng rồi khuấy đều.
• Sau đó, bạn cho thêm 56gr cream cheese, 60ml whipping cream và tiếp tục khuấy cho hỗn hợp hòa quyện.
• Bắc nồi lên bếp, cho vào 45gr socola trắng cắt nhỏ, khuấy đều trên lửa nhỏ đến khi hỗn hợp sôi và đạt trạng thái đặc sệt.

Đổ khuôn:

• Thoa 1 lớp dầu ăn hoặc bơ vào khuôn, sau đó đổ hỗn hợp mousse vào rồi để nguội.
• Khi hỗn hợp nguội, bạn cho bánh vào ngăn mát tủ lạnh đến khi hỗn hợp đông lại.

Trang trí:

• Nghiền vụn hạt hồ trăn và hạt dẻ, sau đó rắc lên bề mặt bánh là hoàn tất.

Thành phẩm:

• Bánh mousse có màu hồng bắt mắt, từng thìa bánh mềm mướt, mịn mượt, ăn vào béo ngọt cùng chút bùi bùi từ hạt dẻ và hạt hồ trăn, cực kỳ thơm ngon.

Ingredients:

• Cake flour 120g (or all-purpose flour type 8)
• Unsalted butter 25g
• Gelatin 4g
• Heavy cream 850ml (or whipping cream)
• White chocolate 100g
• Unsweetened milk 550ml
• Rose syrup 80ml
• Sugar 60g
• 5 eggs
• Water 30ml
• Fresh rose petals (a few)

Instructions:

Make butter milk:

• In a bowl, mix 100ml of unsweetened milk with 60g sugar until dissolved.
• Add 25g unsalted butter and microwave for 15-20 seconds until melted.

Mix flour and eggs:

• Sift 120g cake flour into the butter milk mixture and stir until smooth and lump-free.
• Add 5 eggs and 480ml unsweetened milk, mixing everything together until well combined.

Strain and rest the batter:

• Strain the batter through a sieve to remove any lumps, then cover the bowl and chill for 2 hours in the fridge.

Cook the crepe layers:

• Heat a non-stick pan over medium heat, brushing with a thin layer of oil.
• Once hot, pour in a small amount of batter, spreading it thinly across the pan. Cook each side until golden and dry. Repeat until all batter is used.

Shape the crepe:

• Stack the crepes on top of each other, then use a round cutter or plate to trim to the desired size.
• Cut off any excess edges to finish the crepe layers.

Melt white chocolate:

• In a bowl, combine 50ml of heavy cream and 100g white chocolate. Microwave for 15-20 seconds, then stir until smooth.

Make the rose cream:

• Add 50ml rose syrup to the white chocolate mixture and stir to combine.
• Pour the mixture into a bowl with 800ml heavy cream. Use a hand mixer to whip the cream until stiff peaks form and the mixture is smooth.

Frost and decorate:

• Spread a thin layer of cream on each crepe, stacking them on top of each other. Continue layering until all crepes are used up.
• Once finished, cover the entire cake with a smooth layer of cream and pipe decorative swirls on top.

Make the rose glaze:

• In a new bowl, combine 30ml rose syrup and 30ml water. Microwave for 20 seconds until warm.
• Add 4g gelatin and stir until fully dissolved.
• Once cooled slightly, spoon the glaze over the top of the cake, and decorate with fresh rose petals.
• Chill the cake in the fridge for 1-2 hours before serving.

Final result:

This elegant thousand-layer crepe cake with rose decorations is visually stunning yet simple. The delicate layers of crepe are soft and moist, while the creamy filling adds a rich, refreshing taste that’s sure to impress.

Ingredients:

• 105g cake flour (Type 8)
• 30 dried rose buds
• 8 lychees
• 12g corn starch
• 6 eggs
• 115g sugar
• 70g corn oil

Instructions:

Prepare the ingredients:

• Remove the sepals and collect the rose petals from the dried buds.
• Peel and pit the lychees.

Blend lychee and rose petals:

• Place 8 lychees and half of the rose petals into a blender and blend until smooth.

Mix egg yolk mixture:

• In a bowl, whisk together 6 egg yolks, 15g sugar, 80ml of the lychee-rose mixture, 70g corn oil, and the remaining rose petals. Mix until smooth.
• Add 105g cake flour and whisk until the batter is smooth and free of lumps.
• Tip: For an extra floral touch, add a few drops of lychee essence to the mix.

Beat egg whites:

• In a separate bowl, whisk 6 egg whites at low speed until bubbles form. Add 1/2 teaspoon of lemon juice and continue whisking.
• Gradually add in 100g sugar and 12g corn starch in three parts, mixing well after each addition. Whisk at high speed until the mixture forms stiff peaks, shiny and smooth.

Prepare the chiffon batter:

• Divide the egg whites into three parts. Add one portion to the egg yolk mixture and fold gently to combine.
• Transfer the yolk mixture into the remaining egg whites and fold using a spatula, gently lifting from the bottom to preserve the air bubbles.

Bake the cake:

• Preheat the oven to 170°C for 15 minutes to stabilize the temperature.
• Pour the batter into a chiffon cake pan and smooth the surface.
• Bake at 160°C for 25 minutes, then reduce the temperature to 155°C and continue baking for 20 more minutes.
• Remove the cake from the oven and invert the pan to let it cool, allowing the cake to release naturally.
• Carefully loosen the edges with a knife and gently remove the cake from the pan.

Final Touch:

• Decorate the top with the remaining rose petals and enjoy your Rose Velvet Chiffon Cake, soft, fluffy, and fragrant, with a rich golden color and a beautiful rose petal accent.

The Chinese believe that flower-based dishes are highly beneficial for health. For thousands of years, flowers have been used as food, with rose petals being particularly valued for their healing properties. Roses are considered yang in nature, sweet in flavor, and known for promoting blood circulation, reducing swelling, and detoxifying the body. Therefore, rose petals are commonly used to prepare porridge that boosts blood flow and supports digestive health.

Ingredients:

• 10 rose blossoms
• 50g white rice
• 50g sticky rice
• 40g sugar
• 40ml water

Instructions:

• Step 1: Rinse the rice and cook it in a clean pot without oil or seasoning, simply boiling until it turns into porridge.
• Step 2: Gently remove the petals from the roses.
• Step 3: Rinse the rose petals in warm water and drain them well.
• Step 4: Mix sugar into water and bring it to a boil for about 5 minutes to create a syrup.
• Step 5: Meanwhile, blend the rose petals, adding a little water to help with the blending process.
• Step 6: Strain the blended rose petals to extract the rose water.
• Step 7: Once the syrup is boiling, remove it from the heat and quickly pour in the rose water. The high temperature of the syrup ensures the rose water is properly cooked without losing its color. This rose syrup can be stored in the fridge for up to a week if kept sealed.
• Step 8: Once the porridge is cooked, ladle it into a bowl and stir in the rose syrup before serving.

Ingredients:

• 6g dried rose buds
• 6 lychees
• 1 packet of agar-agar powder

Instructions:

Preparing the dried roses:

• Bring 500g of water to a boil. While waiting, place the dried rose buds into a tea infuser.
• Once the water shows small bubbles, place the infuser with the rose buds in the pot, cover it, and simmer for 10 minutes on medium heat.
• Afterward, remove the infuser and reduce the heat to low.

Making the jelly:

• Stir in the entire packet of agar-agar powder into the rose water, mixing gently on low heat to ensure the powder dissolves quickly.

Pouring the jelly:

• Peel the lychees, remove the seeds, and place one lychee in each mold. Carefully pour the rose jelly mixture into the molds, ensuring that a rose bud sits on top of each one. Refrigerate for about 2 hours until set.

Result:

• The jelly has a chewy texture with the delicate color of dried rose petals, complemented by the sweet and light taste of lychee inside. A treat you'll love!

Ingredients:

• 6 eggs
• 3 red rose petals
• 1/4 teaspoon pepper
• 2 tablespoons vegetable oil

Method:

Prepare the roses:

• Remove the petals from the red roses. Wash them gently in warm water and let them dry.

Beat the eggs:

• Crack 6 eggs into a bowl and lightly whisk them. There's no need to overbeat; leave a few white streaks in the mixture (these streaks are the egg whites).

Mix the roses with eggs:

• Add the rose petals to the eggs, saving a few for garnish. Stir gently, and season with 1/4 teaspoon of pepper.

Fry the rose eggs:

• Heat a pan over medium heat, adding 2 tablespoons of vegetable oil. Pour in the egg mixture, frying on low heat. When the eggs set, flip them gently and cook for another 2 minutes before removing from the pan. Plate and garnish with the remaining rose petals. Tip: For a more decorative look, cover the pan while frying the first side to cook the top as well.

Result:

• Enjoy your fried rose eggs with soy sauce, chili sauce, and rice. The delicate flavor of eggs blends beautifully with the fragrant roses, creating an irresistible dish.