1. Prepare the required materials
2. Soak the red beans for more than 5 hours in advance
3. Place the soaked red beans on the stove and cook until they are cooked through
4. Add water to coconut milk
5. Stir well
6. Add half of coconut milk to horseshoe powder
7. Stir well until there are no particles
8. Add sugar to the other half of coconut milk
9. Sit on the stove and cook until melted
10. Then add the cooked red beans and stir well
11. Add 1/5 of the horseshoe syrup to the boiling sugar water, stirring constantly
12. There is a solidified state, turn off the heat
13. Then pour the remaining horseshoe paste
14. Stir while pouring
15. Brush the steaming dish with vegetable oil
16. Pour the mixed red soybean milk into the steaming dish, and steam for 20-30 minutes on high heat (leave it out of the pot and let it cool and cut into pieces)
Tips:The red bean milk must be stirred continuously during the cooking process to prevent the bottom from sticking. The red bean must be soaked before it can be cooked thoroughly. After the red bean cake is out of the pan, it must be cooled and then cut into pieces. It will stick to the knife when it is out of the pan, and refrigerate it. It tastes better afterwards.
