The picture left (red box) is the coconut milk layer of powdered syrup, the picture right (blue) is the sugar water layer coconut lasagna layer (not out of water good operation) practices Step 2
Boil a large pot of water, as much as possible, because the steam time It will take a long time to steam, and it should be on high heat all the time. Also, prepare 2 spoons of similar size. Coconut milk lasagna (not watery and easy to handle) Step 3
After the water boils, put a steamer rack and a deep plate (my plate is 26cm), pour in a spoonful of sugar-water syrup (about 80ml), cover and steam for about 2 minutes. Coconut milk lasagna (not watery good operation) practice Step 4
Sugar water layer will be transparent when cooked, then pour a spoonful of coconut milk batter steamed for 2 minutes (about 100ml, the amount of the best than the sugar water layer of a little more) each time before scooping batter, please stir well before scooping, because the horseshoe powder will be sunk to the bottom, sunk to the bottom of the water may come out. The first thing you need to do is to make sure that you have the right amount of water in your hands, and that you have the right amount of water in your hands. Be sure to let it cool before cutting or it will be layered. Coconut milk lasagna (not out of the water good operation) practice Step 7
This made with brown sugar, the color is more distinguishable. If you like brown sugar, you can try it, if you don't like it, you can use yellow flake sugar, any kind of sugar will do, it's just the difference in color and sweetness, so take it into your own hands. Coconut milk lasagna (not out of water good operation) practice Step 8
This used 200 grams of yellow sugar with 100 grams of brown sugar, the color is also very beautiful, curved because the steam time is too long, so the time should also be adjusted according to the thickness of each layer of their own.