【horseshoe Cake】

Name: 【horseshoe Cake】
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 100g Horseshoe powder; 250g Water chestnuts; 160g crystal sugar; Some Osmanthus syrup; 700g water

by Burnt Apple

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Horseshoe cake is a kind of Cantonese snack. 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. This product is the most famous one from Panxi Restaurant in Guangzhou. Panguo where it is located is a place rich in horseshoes. The horseshoe powder produced has fine powder quality, large crystals and a sweet taste, which can be made into a variety of desserts and snacks. The horseshoe cake made from it is a traditional famous food of Panxi Restaurant, suitable for all seasons. "

Ingredients

【horseshoe Cake】

1. Wash horseshoes, peel and cut into small pieces

2. Add half of the water (350g) to the horseshoe powder and stir evenly without particles.

3. Take the other half of the water and add the rock sugar to heat and stir until it is completely melted

4. Pour the sliced horseshoe into the rock sugar water

5. Heat up for a while

6. Quickly pour the boiled horseshoe syrup into the stirred horseshoe powder slurry

7. It is best to stir quickly into a semi-raw paste and a translucent paste

8. Pour into the mold, smooth the surface, put it in the pot and steam for about 30 minutes

9. After steaming, let it cool completely, but then cut into pieces

10. Pour a little sweet-scented osmanthus syrup when serving for better flavor

Tips:
A: The quality of horseshoe flour directly affects the taste of the finished product. It is recommended to buy high-quality horseshoe flour

B: The horseshoe syrup water needs to be quickly added to the powder slurry. If the raw syrup is poured into a transparent lump immediately, it means that the water temperature is too high and it is too hot. If it is still white, the water temperature is too low and it is too hot. Semi-raw pulp is best if it is translucent.

C: After steaming, let it cool completely and then take it out to cut into pieces to prevent it from forming. You can put it in the refrigerator and keep it cooler.

D: Sweet-scented osmanthus syrup can also be mixed into horseshoe syrup and steamed together to reduce the sugar content appropriately