The ingredients needed for red pulp are clear water 175g+ 155g, horseshoe powder 65g and brown sugar 80g；; The ingredients needed for white pulp are milk 275g, sugar 34g and horseshoe powder 60g.
Operating steps:
1. Put 175g clean water and water chestnut powder together and mix them evenly to make raw slurry.
2. Put 155g water and brown sugar into a milk pot and cook until the brown sugar is completely melted. Stir constantly while cooking.
3. Turn the heat down, put 1 to 2 tablespoons of raw pulp into the milk pan, stir well, and cook until it is slightly thick. Don't overcook it. If it is overcooked, the following operation will be difficult.
4. Pour the cooked pulp into the original pulp and stir well.
5. Sift it again and put it aside. At this point, the red paste is ready.
6. Put the ingredients needed for white pulp together and mix well.
7. Take some white puree and pour it into the milk pan. Boil it on low heat, just cook it a little, because milk itself is solidified. I accidentally overcooked it when I cooked it, and it was caked. It is especially difficult to mix it with virgin pulp.
8. Pour the cooked white cooked pulp into the original pulp, stir it evenly, and then sieve.
9. Spoon a spoonful of red paste into the oiled mold. I used a 6-inch cake mold.
10, put the mold on the steamer and steam it over high fire.
1 1, put a spoonful of white pulp, steam it, put another spoonful of red pulp, and put it alternately until it is all put away.
12, put it in the refrigerator for a while, then demould it and cut it into pieces to eat.