1. Prepare fresh horseshoes and corn in advance.
2. The horseshoe is cleaned and the corn kernels are ready
3. Use a knife to smash the fresh horseshoes. The horseshoe powder I bought is cheap and has granules.
4. Divide the water into two parts. Take 300g of water and heat it in a milk pan to dissolve 80g of white sugar, then pour in fresh horseshoes and corn kernels. Turn off the heat when the water boils.
5. Pour the remaining 300g of water into 125g of horseshoe powder and 25g of sweet potato starch, stir to form a slurry, because there are particles, it is best to pass through a sieve! (Forgot to take pictures)
6. Pour the syrup from the milk pot into the horseshoe flour slurry, stir it into a medium-cooked paste, brush the cooking oil on the bottom of the steamer, pour it in and smooth it out, and steam it on high heat for 15 minutes! (Forgot to take pictures)
7. After being steamed for three minutes, take it out. It is translucent, not eager to cut, and has not been fully formed. When it is cooled to room temperature, put it in the refrigerator for one or two hours!
8. After two hours, just take out the cut pieces
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