There is a way to cook the cake, but I think it's a little tricky. And so many years, I do not cook the lasagna horseshoe cake has not been cooking raw and cooked pulp, directly with the batter steamed, feel quite convenient, every time to do a very successful. I have also experimented with purple potato, pumpkin, mango, matcha, red bean, cinnamon, millet and other flavors, my daughter is every time a piece after a piece of food, even my husband who does not like sweets to eat several pieces. But it's always the classic flavors that get the most love, and the coconut milk lasagna has always been at the top of the list of my favorite snacks for both its value and its strength.

I also have a personal preference when it comes to sugar. I've used brown sugar, yellow table sugar, and old rock sugar to make hoof cake, and the brown sugar hoof cake has a stronger flavor, and I feel that the brown sugar flavor slightly steals the show from the coconut milk. However, the yellow sugar and old rock sugar made out of horseshoe cake taste more sweet, coconut flavor is also very strong, has been praised by everyone.

In fact, the horseshoe cake practice is not difficult, as long as you grasp the proportion of horseshoe flour and water, plus a little more patience, to make delicious and beautiful horseshoe cake is very simple. The following practice to share with you, let's take a look at it!

Coconut lasagna horseshoe cake

Flake sugar layer material: 150 grams of horseshoe powder, 500 grams of water, 180 grams of yellow flake sugar

Coconut milk layer material: 100 grams of horseshoe powder, 400 grams of coconut milk, 250 grams of pure milk

In the selection of materials, I would like to make 3 suggestions: First, horseshoe powder I I recommend using Chau Sing's, slightly more expensive, but the flavor and texture is really good. Second, in the choice of sugar, yellow sugar, brown sugar, rock sugar can be. However, I think yellow sugar flakes are sweeter than brown sugar flakes, so I often use yellow sugar flakes. Third, you must use coconut milk, it is not recommended to use coconut milk instead, otherwise the coconut flavor is not strong enough.

First of all, pour 500 grams of water and 180 grams of sugar flakes into a pot, cook until the sugar is completely melted, and then let it cool. Note: You must wait for the sugar water to cool before mixing it with the matzo meal.

Divide the box of water chestnut flour into two portions: 150 grams of water chestnut flour with the sugar water, and strain once or twice through a mesh sieve, so that the paste is more delicate. 100 grams of water chestnut flour with coconut milk and pure milk, and strain once or twice through a mesh sieve.

Before preparing the batter, you can boil water in a steamer. I used a stainless steel round pan to steam the sloppy joes and greased the inside of the pan with a thin layer of oil. When the water boils, use a soup spoon to stir the evenly sliced powdered sugar syrup, spoon two spoons and pour into the container. Cover the pan with a lid and steam over high heat for 2 to 3 minutes, you can see the batter become transparent, that is, it is steamed and solidified.

Note: The sugar layer may steam out a little excess sugar water, so you can use a spoon to remove the excess water from the surface, and then pour the coconut milk syrup. Or you can steam the sugar layer until it solidifies, and then pour the coconut milk directly into the batter to steam it. The horseshoe cake I made this time was steamed directly this way, and it had no effect on the color or flavor of the finished product.

Then use a spoon to stir the coconut milk powder pulp, spoon two spoons into the container, steam for 2 to 3 minutes. Caution! Because the previous layer of batter has just steamed and solidified, pour the batter a little lower and gently so as not to wash out the freshly steamed sloppy joe layer.

Repeat this process with one layer of sugar and one layer of coconut milk until all the batter is used up. Because sometimes the container used to steam the cake is different, or the amount of batter used for each layer is different, the last layer may not always be the sugar layer, but I think it looks good either way, so there's no need to insist that the last layer be the sugar layer.

The steamed cake must be allowed to cool before cutting, if you cut it while it's still hot, it will become layered.

Steam as many layers as you like. Because the size of the container and the amount of batter per layer will affect the finished product level, this time with a stainless steel steamer tray is relatively large, I only steamed 8 layers just to use all the batter. When the cake is cooled, cut it into squares and diamonds, and then into smaller pieces.

1, different brands of water chestnut flour because of the difference in water absorption, the finished product may be slightly different. However, the texture and flavor of the horseshoe cake made with Chau Sing's horseshoe flour is excellent, and the recipe has been used for years without error.

2, 180 grams of sugar in the recipe, made out of the horseshoe cake is very sweet, a hundred people do not eat greasy, especially for the elderly and children to eat. If you like sweet partners, you can increase the amount of sugar.

3, each steamed layer must first use a spoon to stir the batter evenly, so as to prevent the horseshoe powder to sink to the bottom.

4, the weather is relatively hot, if the horseshoe cake can not be eaten on the same day, to use a clean waterless and oil-free containers packed sealed in the refrigerator.