Red Date Coconut Milk Horseshoe Cake

Red Date Coconut Milk Horseshoe Cake

1. Ingredients for the prepared red date juice: pitted red dates and brown sugar

2. Add the pitted red dates, brown sugar and appropriate amount of water to the mixing cup of the wall breaker

3. Select the corn juice function key, the machine starts to work

4. This is the beaten red date juice

5. It's best to filter it with a sieve to make horseshoe cake

6. 250g horseshoe powder into 400g water

7. After mixing evenly into a raw slurry, divide it into 2 parts for use

8. Add 300 g of red date juice to 75 g of granulated sugar, and heat 50 g of brown sugar until the sugar melts (adding brown sugar is for darker color and obvious layering)

9. Mix the jujube syrup with one part of the raw pulp and stir it evenly, then sieve it into a raw jujube pulp

10. Add 125 grams of sugar to the milk and coconut milk and heat until the sugar melts

11. After mixing the coconut milk milk juice with another portion of raw milk, mix well, and sift it to form a raw coconut milk.

12. Here are 2 kinds of raw pulps prepared

13. Add water to the pot and boil. After brushing the mold with a layer of oil, use a spoon to scoop in an appropriate amount of raw red dates and steam for about 5 minutes on the pot.

14. When the liquid is not flowing, add the raw coconut milk paste. If there are bubbles, poke it with a toothpick and steam for about 5 minutes until the liquid is not flowing.

15. Repeat this until the 2 kinds of raw pulp are used up

16. After pouring the last layer, steam for about 10 minutes to get out of the pot

17. Demould after cooling

18. Cut into small pieces

Tips:

The specific steaming time is adjusted by yourself, because the thickness of each layer is different, the steaming time will be different