Horseshoe cake is a very classic Cantonese snack and a very traditional Chinese snack.

Every morning, people flock to the teahouse, order a cup or two, chat while drinking tea and breakfast, and enjoy the fun of morning tea.

Thousand-layer coconut-flavored water chestnut cake is one of the most popular snacks in morning tea. It has a chewy texture and rich coconut flavor!

The main ingredients of the coconut-flavored water chestnut cake are water chestnut powder, coconut milk, and paired with red sugar. The sweetness is moderate and it won't make people feel too sweet.

After the prepared water chestnut cake is cooled and placed in the refrigerator, it will taste more elastic and have a rich coconut aroma.

Coconut water chestnut cake is also one of my Xiao Shen’s favorite snacks. She makes it every once in a while and eats more than half of it every time.

When making thousand-layer coconut-flavored water chestnut cake, you need to pay attention to the following points: it is best not to use ordinary coconut milk for the coconut milk used in it. Coconut milk is relatively thin and easy to water out. You should choose coconut milk with a thicker consistency, which will also have a more coconut flavor.

concentrated.

In addition, when adding coconut milk and yellow slurry, stir evenly before pouring into the steaming tray to prevent the water chestnut powder from settling.

Let’s take a look at how it’s made!

Ingredients required: White water chestnut pulp Ingredients: 400 grams of coconut milk, 100 grams of water chestnut powder, 150 grams of water.

Ingredients for yellow calla lily pulp: 150 grams of water chestnut powder, 650 grams of water, 180 grams of red sugar, and 50 grams of brown sugar.

Production steps: 1. In the first step, make the white water chestnut pulp. Mix 100 grams of water chestnut powder, 400 grams of coconut milk, and 150 grams of water. Filter and set aside.

2. Pour 350 grams of water into the pot, add sugar and brown sugar and bring to medium-low heat.

If you don’t like brown sugar, you can use flake sugar instead.

3. While boiling the sugar water, make a yellow pulp, mix 150 grams of water chestnut powder and the remaining 300 grams of water, filter and set aside.

4. When the brown sugar is cooked until it melts, turn to the lowest heat, pour a spoonful of yellow raw syrup into the brown sugar water, stir quickly while pouring, and turn off the heat.

5. The mixed yellow water chestnut pulp is relatively thin and can flow.

6. Brush the mold with a layer of corn oil and pour 4 tablespoons of yellow water chestnut pulp into it.

If you want more layers, you can pour 2 or 3 spoons. The spoon is the one you usually use to ladle soup at home.

7. Pour an appropriate amount of water into the pot and bring to a boil. Add yellow water chestnut paste and steam for 3 minutes. Steam until solidified and then pour a layer.

8. Use white water chestnut pulp for the second layer, steam it until it solidifies and then add the next layer. Repeat this until the weight of each layer is equal, so that the steamed layer will be even.

9. The last layer is yellow water chestnut paste. Steam the last layer for about 7 minutes. Adjust the appropriate amount according to the thickness.

10. Let cool before cutting into pieces. It is best to put it in the refrigerator before cutting, so that it will not fall apart easily when cut and the texture will be more elastic.

During the steaming process, you should pay attention to see if there is enough water. If it is not enough, add it in time. It is best to add boiling water to avoid it.