Materials?

A

90g cassava flour.

Powdered 30g

Brown sugar 30 grams

Tap water 1 10g

20 grams of boiling water

B

60 grams of cassava flour

Pulverized 15g

Coconut powder (the kind of instant coconut powder) 32g.

Sugar 15g

A few drops of condensed milk

Tap water 100g

20 grams of boiling water

Practice steps

Save the method to the mobile phone step 1 1, and mix the cassava powder in material A with tap water.

Step 22, the brown sugar in material A is mixed with boiled water.

Mix step 33, step 1 and step 2 into red syrup for later use.

Step 44, the cassava powder and coconut powder in the material B are mixed with tap water.

Step 55: Boil the white sugar with boiling water, and add a few drops of condensed milk to enhance the milk flavor.

Step 66, mix step 4 and step 5 into coconut milk for later use.

In step 77, the steamer is first heated, and the plate is coated with corn oil to prevent the steamer from sticking. Then steam a layer of brown sugar syrup and a layer of coconut syrup. Be sure to steam one layer and add another layer of starch paste, otherwise the two kinds of starch paste will not look good when mixed together.

Step 88: After steaming, put it in the refrigerator to cool for one hour, and then demould and cut into pieces. Please read the tips before you do it.

skill

1, and the amount of sugar added is flexible. If you like something sweet, put more sugar, and if you like something light, put less sugar.

2. My dish is 9cm in diameter and 3cm in height. I have just used up two kinds of pulps, and there are 1 1 layers steamed out.

Steam a layer of pulp for two to three minutes, then lift the lid and shake the plate. If the slurry does not flow, you can add another layer of slurry to steam.

4. When cutting into pieces, go down with a knife, and don't saw it back and forth, otherwise the cut Melaleuca cake won't look good.

Because coconut powder is used, the fragrance of coconut may not be as strong as coconut milk, so be careful.