1. Add water to the horseshoe flour, mix well, and then sift it to make it more delicate
2. Pour brown sugar and water into the small pot, boil on low heat until the brown sugar is melted and slightly boiling
3. Scoop a spoonful of the prepared horseshoe powder slurry about 50 grams, and pour it into a small pot while stirring, and stir until it becomes a little thick.
4. Let stand for two minutes from the heat, then pour into the prepared horseshoe powder slurry while stirring, pour in the sweet osmanthus, mix well and set aside
5. Make some more horseshoe powder paste, also mix the horseshoe powder and water evenly, and sift it
6. Pour coconut milk, water, and sugar into the small pot, and boil until slightly boiling
7. The same is to scoop about 50 grams of the tuned horseshoe powder slurry, pour it in while stirring, and mix until it is a bit thick.
8. After standing for two minutes, pour into the mixed horseshoe powder while stirring, so that you can get two colors of horseshoe powder (white and red powder)
9. Spoon a spoonful of brown sugar at the bottom of the plate, the thickness of the slurry is determined by preference
10. Put it in a pot of boiling water, steam on high heat for three minutes, then scoop in the white powder paste, spread it evenly, and steam again on high heat for three minutes
11. Then follow this step, alternating brown sugar and white sugar in turn
12. After the last layer is scooped in, steam it on high heat for ten minutes until it is completely cooked
13. After leaving the fire, wait until it is completely cooled, demould and cut into pieces, the sweet-scented osmanthus thousand layer horseshoe cake is completed
