Cantonese Pan-fried Horseshoe Cake

Cantonese Pan-fried Horseshoe Cake

1. Horseshoe peeled and washed for later use

2. Pour horseshoe flour into the container

3. Add 500 grams of cold water and stir evenly to make a raw slurry

4. Boil 600 grams of water and add yellow rock sugar

5. Add brown sugar

6. Need to stir a few times in between

7. Chopped horseshoe

8. Both sugars are completely melted

9. Slowly pour the raw pulp into the pot

10. Stir continuously at the same time

11. Stir until almost transparent

12. Take a steaming dish, brush the bottom with oil, quickly pour in eight mature horseshoe flour, flatten, and steam for ten minutes on the pot

13. Let it cool after steaming

14. Cut the horseshoe cake into cubes and fry for 5 minutes

15. If the amount is too much, put the steamed horseshoe cake in the refrigerator, see you before eating