Candy-type Coconut Milk Horseshoe Cake

Name: Candy-type Coconut Milk Horseshoe Cake
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 250g Horseshoe powder; 400ml Coconut milk; 700g Shimizu; 150g condensed milk; 130g Yellow candy; Some Cooking oil

by Q pig baby

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

There are two methods for making horseshoe cake: steamed cake with raw and cooked puree and steamed cake with whole raw puree. The difference between the two: the amount of raw and cooked pulp is difficult to grasp, and the taste of the steamed horseshoe cake is slightly hard. It is easy to learn for beginners with whole raw pulp, but the steamed cake is relatively soft. As far as our family is concerned, the elders like to eat the horseshoe cake of the former, while my husband and I like to eat the horseshoe cake of the latter. What about you "

Ingredients

Candy-type Coconut Milk Horseshoe Cake

1. First boil 500 grams of water and 130 grams of yellow sliced sugar into sugar water, and then cool thoroughly for later use.

Candy-type Coconut Milk Horseshoe Cake recipe

2. Mix 250 grams of horseshoe powder with 200 grams of water to make a thick slurry, and divide the thick slurry into 2 equal parts.

3. Add 400ml coconut milk and 150g condensed milk to one part of the thick powder slurry, stir well and set aside.

4. Add another thick horseshoe powder slurry to the cooled brown sugar water and stir evenly.

5. The mold is brushed with a layer of cooking oil to prevent sticking.

6. After the water boils, put the mold in the steamer, then pour a layer of brown sugar paste, cover the pot, and steam for 5 minutes.

7. Then pour in a layer of coconut milk powder paste, cover the pot and steam for 5 minutes.

8. Repeat this, steaming a layer of yellow syrup and a layer of coconut milk powder. The last layer is brown sugar powder slurry. The last layer should be steamed for about 10 minutes, and then simmered for 20 minutes before taking it out.

9. After steaming, take it out to cool, and then put it in the refrigerator for 2 hours before demoulding.

10. Slice and enjoy!

Tips:
When steaming, the thinner the powder paste is added, the shorter the steaming time, and vice versa. The specific judgment is: the yellow sugar powder paste becomes transparent, and the white coconut milk powder paste has no flowing liquid on the surface.