1. Put 3 pieces of white sugar in the pan and fry color, (the effect of fried sugar will be particularly golden, if you don’t fry sugar, you can put 3 bricks of brown sugar), then put 3 bowls of half water and boil it into sugar water and freeze for later use.
2. Mix a can of coconut milk + 1/3 sticks of condensed milk. (You can also add half a bowl of cold water, so that the amount of Xiaobai is about the same as Xiaohuang)
3. Slowly add water to a box of horseshoe powder to form a dough, then divide the dough into 2 equal parts!
4. Add the dough to the coconut milk and the cooled syrup separately, stirring slowly until the dough is completely melted.
5.
Use a metal plate with a diameter of about 50 cm (this size is just right for steaming a plate), and apply a layer of oil evenly on the bottom of the plate. Then pour a layer of small yellow, close the lid and steam for about 2 minutes until it is just solid, and then gently pour a layer of small white.
6. Repeat this, adding one layer approximately every 2 minutes. The thickness of each layer depends on personal preference. Of course, the thinner each layer is, the more time it takes to make it, but the more delicious it is. If someone has done two or three layers very boldly, then I don’t know how long each layer will be steamed... Anyway, remember that you have to wait for the first layer to solidify before the next layer, otherwise it will be mixed into a small group of small yellow and white silly points Not sure. {Note: It is best to use small yellow for the first and last layers. If Xiao Bai is outside, the result is crumpled and ugly
7. After the last layer is lowered, steam it directly for 5 minutes. After it is out of the pan, let it cool and cut into pieces before eating. It is recommended to enjoy it after refrigeration. It is soft and suitable for summer desserts!
