Bici Bici

Instructions

1. In a small saucepan, off the heat, whisk 30 g of wheat starch and 20 g of caster sugar into 200 ml of cold water until completely lump-free, starch will not disperse once the water is hot, so take a moment over this.
2. Set the pan over medium heat and stir without stopping, using a wooden spoon or small whisk and reaching into the corners. After 8-10 minutes the mixture will thicken suddenly, turn glossy and translucent, and pull away from the sides of the pan in a single mass. Cook a further minute to lose the raw starch taste.
3. Take off the heat and beat in 0.5 tsp of rosewater, if using. Scrape the paste into a small tray or shallow dish rinsed with cold water, spreading it about 1.5 cm thick with a wet spatula so the top is level.
4. Leave to cool to room temperature, then cover and refrigerate for at least 2 hours, until set firm and rubbery to the touch. It must be thoroughly cold before serving.