Ruby Sago Coconut Milk Water Chestnut Cake

Ingredients

Horseshoe Powder, Black Currant, Coconut Milk, Sago, Sugar, Water

Step by Step

1. Use the same cups as a measure, or you can use an electronic scale to proportionately weigh the students who are unable to get enough food to eat

2. Pour one cup of horseshoe powder into a pot, two cups of water, one cup of coconut milk and mix well. and sieve, so that it will be more delicate without particles, raw milk is ready

3. small saucepan pour half a cup of granulated sugar, two cups of water and cook until small bubbles, with a large spoon to scoop a cup of raw milk just adjusted, slowly pour while pouring and stirring until it becomes transparent and thick, cooked milk is ready

4. while still hot, the cooked milk poured into raw milk to quickly go to the mixing well to get the raw milk

5. pot of water, the milk is not a good choice. >

5. Pour the right amount of water in the pot, add the right amount of blackcurrants to cook the red water, filter out the blackcurrants, water to add the right amount of sago to simmer for fifteen minutes, while cooking and stirring to prevent the bottom of the paste, because sago is not good to cook, you can a small amount of point several times halfway through the cool water until the center of the sago has a little bit of a small white spot on it, cover and simmer for ten minutes, it will become all transparent

6. Sour, because the black currant is sour, boiled sago fish out with purified water rinse filtered out, you get a grain of sago such as ruby-like

7. Molds, respectively, scooped into a spoonful of sago pavement, the surface is drizzled with prepared horseshoe syrup on the pot, the water opened on medium heat steaming for ten minutes, after steaming, cooled to put in the refrigerator and refrigerator to chill a little off the mold can be, cold and cold, sour, sweet and sweet, Q elastic and soft ruby sago! The horseshoe cake is ready