Pineapple Bowl Cake
1.
Sift the powder evenly and add 200 grams of water
2.
Use a manual whisk to mix evenly into a thick paste
3.
Add 300 grams of water to the coarse sugar and boil to dissolve
4.
Cool to about 60 degrees
5.
While it’s hot, smash the syrup into the syrup and stir it into a smooth syrup
6.
Cut pineapple slices into small pieces
7.
Sweep the oil in the porridge bowl, or steam the bowl first, add pineapple
8.
Pour the syrup into the pottery bowl until it is nine minutes full
9.
Steam on high heat for about 20 minutes, then turn off the heat, simmer for 10 minutes, then take it out, wait a while before picking it out with a bamboo stick.
Tips:
If it is eaten in summer, it can be frozen in the refrigerator for better effect!