food

Yellow part

35g water chestnut powder, 2 10g water, 30g brown sugar and 25g osmanthus sauce.

White part

Water chestnut powder 35g, water 2 10g, coconut milk 105g and sugar 35g.

1. Pour 105g water into a bowl, add 35g water chestnut powder, stir well and sieve.

2. Pour/kloc-0.05g of water, 30g of brown sugar and 25g of sweet-scented osmanthus sauce into the milk pot and heat until the brown sugar melts.

3. Scoop a spoonful of prepared raw horseshoe batter, add it, and stir quickly while changing the heat to keep the fire transparent and sticky.

4. Let the boiled viscous liquid dry for one minute, then pour it into the prepared raw slurry, and the yellow slurry will be ready.

5. Then make a white slurry, pour 80 grams of water and 35 grams of horseshoe powder into a glass bowl, stir well and sieve.

6. Pour 80 grams of water, 35 grams of sugar and 105 grams of coconut milk into the milk pan, heat until the sugar melts, and scoop in a spoonful of prepared dough paste.

And quickly stir until it is viscous and out of the fire.

7. Leave the cooked thick paste to dry for one minute and pour it into the remaining raw paste, so that the white paste is ready.

8. Add water to the frying pan and put it into the steamer to heat until the water boils. Put it in high-temperature resistant glassware.

9. Cover and steam a spoonful of yellow syrup for 3 minutes, then scoop a spoonful of white coconut syrup after it becomes transparent, continue to cover and heat for 3 minutes, and so on. Finally, cover and steam for 5 minutes, take it out and let it cool, put it in the refrigerator for 2 hours, and take it out and plate it.