Brown Sugar Coconut Horseshoe Cake
1.
Pour the brown sugar cubes and 160 grams of water into the pot and cook on a low heat until the sugar melts.
2.
Pour 200 grams of horseshoe powder into the basin.
3.
Pour 140 grams of water into the horseshoe powder.
4.
After pouring in the water, stir it to allow the horseshoe flour to fully absorb the water. Just pour the water, as shown in the picture, like agglomerates, don't worry, it won't be like that when you pour the liquid in later.
5.
First take the 230g horseshoe thick paste prepared in step 4 and mix it with 160g of water to form a horseshoe powder paste. The remaining 110g of horseshoe thick paste will be used to make coconut milk later.
6.
Boil the brown sugar water until the brown sugar has melted, add 2 scoops of the horseshoe powder slurry from step 5 while it is hot, stir quickly, then pour in the remaining horseshoe powder slurry and mix well to form a brown sugar powder slurry.
7.
Mix the coconut milk and condensed milk well.
8.
Pour the coconut milk condensed milk into the remaining 110 g of horseshoe thick paste in step 4 and mix it evenly to form a coconut powder paste.
9.
After the water in the pot is boiled, put on a stainless steel dish, first spoon in a spoonful of brown sugar powder slurry, cover the pot, and steam for 5 minutes until set.
10.
Spoon in a spoonful of coconut milk powder and steam for 5 minutes. Steamed at intervals, the last layer is also brown sugar powder slurry, steaming time is the longest.
