Coconut Horseshoe Cake
1.
Prepare the ingredients
2.
First, boil 500 grams of water and 130 grams of yellow sliced sugar into sugar water, and then completely cool it for later use.
3.
250 grams of horseshoe powder is mixed with 200 grams of water to make a thick paste
4.
Divide the thick paste into 2 equal parts
5.
Add 400ml coconut milk to one of the thick powder paste
6.
Then add 150 grams of condensed milk
7.
Stir thoroughly and set aside
8.
Another thick horseshoe powder slurry, pour into the cooled brown sugar water, stir evenly
9.
After the coconut milk and brown sugar horseshoe powder are ready, boil a pot of boiling water to prepare the steamed cake
10.
The mold is brushed with a layer of cooking oil to prevent sticking
11.
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
12.
Then pour in a layer of coconut milk powder, cover the pot and steam for 5 minutes, repeat the same procedure, steam with a layer of yellow syrup and one layer of coconut milk powder. The last layer is brown sugar powder slurry. Steamed in this way is a multi-layer coconut water chestnut cake. For other colors, please refer to the finished picture to make
13.
Steam to the last layer each time, extend the time appropriately, steam for about 10 minutes, turn off the heat and simmer for 20 minutes before taking it out. After cooling, put it in the refrigerator before eating, the taste will be better
14.
Slice before serving
Tips:
As long as you adjust the two powder pastes, you can play freely and steam out your favorite color, double-layer, three-layer, five-layer, and ninth-layer. It is worth reminding everyone that the thinner the added powder slurry, the shorter the steaming time, and vice versa. The specific judgment is: the yellow sugar powder slurry becomes transparent, and the white coconut milk powder slurry has no flowing liquid on the surface.
