Horseshoe Cake

Name: Horseshoe Cake
Total time: 1 h
Yield: 4
Cuisine: Chinese
Ingredients: 400g Horseshoe powder; 10 Horseshoe; 650ml Shimizu; 300g brown sugar

by Q pig baby

4.9 (1)

Favorite

Difficulty

Easy

Time

Serving

Horseshoe cake is one of the traditional desserts in Guangdong. Steamed with water chestnut powder mixed with syrup. Water chestnut, also called horseshoe in Cantonese, hence the name. Its color is tea-yellow, translucent, can be folded without cracking, squeezing and continuous, soft, smooth, refreshing, tough, and very sweet. The horseshoe flour box has instructions on how to make the flour paste, but according to the above method, we failed to do it twice. Later, we slowly figured out the skills and made it successfully. The crystal clear horseshoe cake has a refreshing taste and sweetness. , Delicious, very good!

Ingredients

Horseshoe Cake

1. Cut the horseshoe into small pieces and set aside.

2. Use 280ml of water to boil the horseshoe paste.

3. Then use 320ml of water-soluble sugar water, and then add it to the horseshoe powder, stirring while adding.

4. Then add horseshoe nibs.

5. Stir well, then prepare the steamer and boil the water.

6. After the water is boiled, add the saucer, spoon two spoons of the mixed horseshoe powder, and steam for about 5 minutes.

7. Seeing that the cake becomes transparent, it means that the layer has been steamed.

8. Then in the spoon 2 scoops, steam the second layer. Repeat the above steps until the dish is full.

9. The last layer should be steamed for about 10 minutes to ensure that the whole is completely cooked.

10. After letting cool, it is ready to be eaten after removing the mold and cutting into pieces.

Tips:
1. The secret of opening horseshoe syrup is that the ratio of raw syrup (cold horseshoe syrup) to cooked syrup (hot sugar water) is about 1:1.2.
2. Steam each layer for about 5 minutes, and it will become transparent!
3. After the last layer is added, the whole needs to be steamed for 10 minutes for a longer time to ensure the overall shape.