1, all materials.
2. Add100g cold water to the brown sugar and heat until the sugar melts.
3. White sugar is the same as brown sugar. Add100g of hydrated white sugar.
4. After the sugar melts, add 150 water respectively.
5. After the sugar water is cooled, add100g cassava flour respectively and stir with a spoon until there are no particles.
6. Prepare a container with high temperature resistance and no water, and brush the bottom with peanut oil.
7. Boil the water in a steamer and put it in a container that has been brushed with oil. Scoop a spoonful of brown sugar or white sugar cassava flour, steam for 4 minutes and then add another spoonful. Repeat this process until the tapioca sugar water is added.
8. Take out the steamed Melaleuca cake, cool it and put it in the refrigerator.
9. Frozen Melaleuca cake is easy to cut. This is cut with scissors.
10, if you like to be more chewy, you can add less100g of water.
Method for making coconut milk horseshoe Melaleuca cake
1. The first step is to make fresh water raw horseshoe pulp. Put half a bag of horse tellurium powder (i.e. 1 25g) into a large container, add 1 bowl of half water (1.5x250ml) of horseshoe powder and completely dissolve it in water without granulation, then add chopped horseshoe and put1bowl into the pot.
2. Step 2: Make coconut milk slurry, put half a packet of horse tellurium powder (i.e.125g) into another large container, add pure milk and coconut milk, and the horse horseshoe powder should be completely dissolved in water without granulation. Put the rock candy into a pot with 1 bowl of half water, and turn off the fire when the rock candy is completely dissolved in water. Immediately pour the coconut milk into the sugar water, while stirring.
3. Steam a cake tray with boiling water, put some oil on the tray, put clear water slurry on the first layer, boil the water and steam for 6 minutes, put coconut milk slurry on the second layer, boil the water and steam for 6 minutes (pay attention to the same thickness of each layer), then steam the clear water slurry and coconut milk slurry layer by layer, let it cool after steaming (preferably in the refrigerator), and cut into pieces (you can eat it cold or steam it again).