Coconut Mille Cake
1.
Mix horseshoe powder with 300 grams of water until there are no small particles to make a horseshoe powder slurry.
2.
Divide the horseshoe powder into two portions.
3.
Put the yellow sliced sugar into the boiling pot, add 300 grams of water, boil and melt, remove from the fire, and make the yellow sugar water.
4.
Slowly pour the brown syrup into a portion of the horseshoe powder slurry, stir evenly while pouring, and make a yellow slurry.
5.
Heat the coconut milk, add white sugar to dissolve, slowly pour it into another portion of horseshoe flour paste, and stir evenly while pouring to make a white paste.
6.
The yellow pulp and white pulp have been adjusted.
7.
Put water in the steamer, boil, brush a thin layer of oil on the steamer, scoop a layer of yellow paste into the steamer, spread it evenly, cover it, and steam on medium heat for 3 minutes until cooked (the steamed paste is solid and transparent ,bouncy).
8.
Scoop in the white pulp, cover and steam for 3 minutes until cooked. If you are not sure, you can touch it lightly with a spoon. When it is hard, it is cooked. Each time you scoop in the yellow and white syrup, stir it evenly to prevent the powder from sinking to the bottom.
9.
Put the yellow syrup and white syrup in sequence until all the syrup is steamed, and steam for about 10 minutes in the last layer (depending on the thickness of the steamed cake).
10.
cool down.
11.
Demoulding.
12.
Cut into pieces.
13.
Enjoy.
Tips:
1. The amount of sugar increases or decreases according to personal preference.
2. The amount of water is more or less, the taste is different.
