Crystal Clear Horseshoe Cake

Crystal Clear Horseshoe Cake

1. Wash horseshoes, peel and chop.

2. Take a clean bowl and pour 50 grams of mung bean flour.

3. 100 grams of wheat starch.

4. Stir the wheat starch and mung bean flour evenly.

5. Pour 150ml of water into the pot, add a piece of brown sugar, cook until the piece of sugar melts, and let it cool for later use.

6. Pour 200ml of water into the powder and mix well.

7. Pour the syrup into cold brown sugar water and cook on medium heat.

8. Stir while cooking until the paste becomes thick and transparent and can't be stirred. This step is very important, be sure to stir while cooking.

9. Pour the crushed horseshoe into the cooked batter.

10. Stir well.

11. Pour into a shallow dish and use a spoon to smooth the back.

12. Let it cool and cut into pieces.

Tips:

If you have horseshoe flour, you can directly substitute wheat starch and mung bean flour. The slurry must be boiled and stirred.