Materials:

500 grams of horseshoe powder, 2500 grams of water and 600 grams of sugar.

Exercise:

1, and water chestnut powder was mixed with1250g cold water to make the original pulp.

2. Put the remaining1250g of water and 600g of sugar into a pot until the sugar is completely dissolved, slowly pour it into the original pulp, and stir while pouring it to make a uniform semi-cooked pulp.

3. Pour the half-cooked pulp into a cake pan with a thickness of about 4 cm, steam it for 20 minutes, take it out and cool it naturally.

4. cut the cake into pieces and fry it on both sides in the pot, which is a delicious water chestnut cake.

* It is said that good horseshoe powder can still be steamed into jelly-like cakes according to the water ratio of 1: 8 (1 kg powder plus 8 kg water), while horseshoe powder on the market can generally be made into water chestnut cakes according to the ratio of 1: 6, but I prefer cakes made of 1 kg powder plus 5 kg water with toughness.

Red bean horseshoe cake:

Soak100g red beans in cold water for 4 hours, cook them, drain the water, and add them to the original pulp. Other steps are the same as the original flavor.

Milk-flavored horseshoe cake:

A. At the beginning of puree, pour 250g fresh milk, and then add 1000g cold water to make puree. Other steps are the same as the original flavor.

B or open the original pulp according to the original method, add a proper amount of milk powder when the sugar water is boiled until it is completely dissolved, pour the original pulp to make semi-cooked pulp, and the rest are the same as the original method.

Chocolate flavor:

When boiling syrup, put chocolate powder and sugar into the pot and cook until the sugar is completely dissolved. Other steps are the same as the original flavor.

Melaleuca horseshoe cake:

First, make a pot of original flavor semi-cooked pulp and a pot of milk flavor semi-cooked pulp, boil the water in the pot, first put a spoonful of original flavor pulp in the cake plate, steam it in the pot until it becomes a cake (about 3 minutes), and then steam it with a layer of milk flavor pulp, so that the two flavors of pulp are alternately put until the cake plate is full. Steam the last layer and let it cool naturally.

According to this method, you can also make coconut-flavored and chocolate-flavored thousand-layer water chestnut cakes or even tricolor water chestnut cakes:)