Coconut Mille Cake
1.
Prepare a can of coconut milk, a whole package of horseshoe powder and sliced sugar. The sliced sugar is sucrose, which is lumpy. If you can’t buy it, I think brown sugar is also okay.
2.
First put three bowls of water to cook the soup, boil it into sugar water (3 slices), boil the sugar water and let cool, etc.
3.
Pour a can of coconut milk on the plate, and use chopsticks here to stir. I think you can use a whisk if you have the conditions, and the effect will be better. If the conditions are better, you can consider using an electric whisk. In the case of refrigeration, it will separate. This is not broken, but a natural phenomenon. If it separates, it must be heated in water, and then stirred, it will reintegrate.
4.
The horseshoe powder is boiled with water, divided into two halves, half is put into the cold sugar water, and the other half is mixed into the coconut milk
5.
Regardless of which part it is, use chopsticks (or whisk or electric whisk) to stir well until the white foam is formed, then you can put it aside
6.
After the basic defoaming, you can start steaming in the pot. First brush a layer of vegetable oil in the mold (for demoulding), then pour a layer of sugar horseshoes, and then pour a layer of coconut milk horseshoes. When it is basically solidified, pour a layer of sugar horseshoes, and add up until it is finished.
7.
It will be demoulded after cooling, I think it will be better to demould after a little refrigeration
8.
Then cut into pieces, ready to eat
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