condiments

Water chestnut (powder) 250g

condiment

refined sugar

300 grams

water

750 grams

coconut milk

750 grams

The method of coconut milk Melaleuca horseshoe cake.

1. Horseshoe powder is divided into two parts on average, and one part is added with 350g of water to make puree; Mix the remaining 400 grams and 200 grams of sugar (boiled into caramel) and boil it, then cool it slightly.

2. Mix the raw pulp and sugar water to make raw and cooked pulp for later use.

3. Add 350g coconut milk to another portion of horseshoe powder to make puree; Boil the remaining 400 grams of coconut milk to a slight boil, pour it into the original pulp, and mix it into raw pulp and cooked pulp.

4. Apply grease to the bottom and periphery of the mold, and pour two spoons of caramel raw and cooked pulp into the mold with a common spoon.

5. After boiling water on a big fire, put it on a shelf, put a mold on it, cover it, and steam it on a big fire for about 8 minutes until it solidifies.

6. Open the lid, this time pour two spoonfuls of raw and cooked coconut milk on the surface, then cover it and steam for about 8 minutes until it is solidified.

7. Raw and cooked coke syrup-raw and cooked coconut milk syrup-raw and cooked coke syrup-raw and cooked coconut milk syrup. And so on, steam all the pulp until it is solidified.

8. After steaming, open the lid, cool and cut into pieces. It can be chilled in the refrigerator or fried in a pot.

Cooking tips

The raw and cooked pulp is not thick after mixing, and the steamed water chestnut cake is smooth enough; If it is too thick, the pot will solidify easily.