Horseshoe Melaleuca

Name: Horseshoe Melaleuca
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 250g Horseshoe powder; 400g Coconut milk; 200g Pure milk; 2 tablets Flake sugar; 600g Plain Water; Some oil

by Acridine

4.9 (1)

Favorite

8

Difficulty

Easy

Time

2h

Serving

5

Thousand-layer coconut milk horseshoe cake is a well-known refreshment in Cantonese morning tea. It is delicately made, with a soft body, rich and clear layers, and a sweet and delicious taste.

Ingredients

Horseshoe Melaleuca

1. Add 2 slices of sugar to 600g of water, bring to a boil on high heat, boil the melted sugar and let cool.

2. Mix 400g coconut milk with 200g milk, pour 125g horseshoe powder into it and stir evenly until there is no dry powder.

3. Pour 125g of horseshoe powder into the syrup and stir evenly until there is no dry powder.

4. Stir two parts of horseshoe syrup.

5. Put enough water in the steamer to boil, put in the steaming mold, pour a layer of horseshoe paste, and steam on high heat for 3 minutes.

6. Then pour another flavor of horseshoe paste on top and steam for 3 minutes on high heat. Repeat this procedure. After steaming all the flour paste, add a long time to the end, 10 minutes, and steam all the cakes thoroughly.

7. Finished picture.

8. Finished picture.

9. Finished picture.

Tips:
1. Stir it every time you scoop it to prevent starches from sinking to the bottom.
2. Make the same amount each time you scoop up the slurry, and the steamed height will be the same.
3. If there is no sugar, put 200g brown sugar or the same amount of sugar.
4. Cut into pieces after letting cool thoroughly. Cut with rope is more beautiful.