2. Add 200 grams of water (or coconut milk) to 300 grams of coconut milk, and slowly heat it in the milk pot, stirring while heating, without boiling, just adding warmth.
3. Slowly pour the evenly stirred water chestnut powder into the coconut milk and stir it for later use. Coconut juice is preferably warm, but not too hot. Warm liquid is helpful for better gelatinization of horseshoe powder. )
4. Transparent part: fully mix 150g horseshoe powder and 150g water until fine and particle-free. 120g yellow rock sugar and 750g water are heated until the sugar is completely melted. It is advisable to air the heated yellow rock sugar water to about 65 degrees.
5. Slowly pour the warm rock sugar water into the horseshoe powder solution, stir well while pouring, and then add a little mint juice and stir well for later use. A bowl of mixed horseshoe powder, yellow and white.
6. Put the flat chassis into the pot. After the water boils, scoop a spoonful of white pulp and sprinkle it all over the bottom of the pot. Steam for about 2 minutes, remove the yellow pulp and steam the white and yellow alternately layer by layer. Cover the pan for about 2 minutes, then add the next layer. When the pan is full, cover it and steam for 5- 10 minutes, then take it out of the pan and let it cool.
7. Take the water chestnut cake out of the pot and let it cool, then take it out and demould it and put it in the refrigerator for 2 hours. When demoulding, gently press the edge of the cake by hand to separate the edge from the plate, and then gently dig out the bottom and pour it out.