2, a bowl filled with 150 grams of water chestnut flour, another bowl filled with 100 grams of water chestnut flour, in the bowl of the 150 grams of water chestnut flour, add 300 ml of water, with a hand whisk stirred, and sifted once into the water chestnut flour. Raw slurry.
3, non-stick pan into 350ml water, add yellow tablets of sugar, open fire and cook until the sugar melts. Turn off the heat, scoop a small bowl of raw slurry of water chestnut powder into the sugar water and stir well, the slurry into the sugar water should be slow and down, while pouring while stirring quickly, cook into a thin paste after turning off the heat, mature slurry.
4, the cooked cooked pulp immediately poured back into the raw pulp, stirring well, yellow sugar water layer is ready.
5, then make the white coconut milk layer. First, add coconut milk, pure milk and condensed milk to 100 grams of matzo meal, stir well with a hand whisk and sift once, this step does not need to be heated.
6, then start steaming. Steamer into a sufficient amount of water, prepare a pizza pan, the bottom of the pan, brush a thin layer of oil, scoop two tablespoons of yellow batter, a large spoon of about 100ml or so, after the water boiled into the steamer, cover the pan, open the high heat and steam for 2-3 minutes, until the surface is solidified transparent.
7, then scoop two tablespoons (rice cooker soup ladle) white batter to the pizza pan, cover the pot, high heat steaming 2-3 minutes. Repeat the above two steps of a layer of yellow layer of white, so repeated at intervals to add layers, the last layer of steaming on the 5 minutes, the last layer is recommended to use yellow batter, so that the steam out of a better look.
8, steamed and removed, thoroughly cooled and demolded cut blocks. Smooth Q elastic, sweet and savory coconut lasagna is ready, refrigerated taste better oh!