1. Prepare all materials;
2. Pour half of the water into the horseshoe powder with 250g, and stir to form a raw paste;
3. Chop the horseshoe into pieces;
4. Bring to a boil, boil the remaining half of the water, add brown sugar and boil it into brown sugar water;
5. Pour the horseshoe crumbles into the brown sugar water; (you can also add the horseshoe powder to the raw pulp)
6. Then turn to low heat, continue to add a spoonful of raw horseshoe flour paste, stir and cook the mature paste (it looks a bit sticky);
7. After turning off the heat, pour the cooked brown sugar syrup into the remaining raw syrup of horseshoe flour, and stir evenly while pouring in;
8. Boil the pot, pour in the raw and cooked pulp, and steam for 20 minutes on high heat;
9. After being steamed, the horseshoe cake becomes translucent;
10. Cut into pieces.
Tips:1. The total amount of water should not exceed 5 times the amount of horseshoe flour;
2. The horseshoe cake will solidify better after being cooled than when it is just baked. Don’t worry too much about it even if it’s soft and can’t be cut when it is just cooked. Let’s wait for it to cool; otherwise, you can cut it and let it cool. It may be harder later.
