Step by step instructions for coconut lasagna
1. Prepare the ingredients
2. Boil the yellow sugar in 450ml of water to melt it, let it cool and set aside.
3. 200ml of water is added to 250g of water chestnut flour and stirred to absorb. (At this point the hoof powder will become a little hard, don't worry, just let the powder absorb the water)
4. Add three tablespoons of condensed milk to 400ml of coconut milk. Stir well.
5. Divide the matzo meal into two parts and add one part to the coconut milk and mix well.
6. Pour the cooled yellow sugar water into the remaining half of the matzo meal and again mix well.
7. Two portions of the ingredients put into the horseshoe powder is ready, mix well and then make the original state of the little yellow and white.
8. pot of boiling water to boil, pour a layer of small yellow (I usually use a large soup spoon a spoon and a half a layer) steamed over water for two minutes on the solid, and then add a layer of small white. Keep repeating this action, but the first and last layer should be put small yellow, the steamed cake will look good.
9. Steam the last layer are good, continue to steam more than five minutes of water, in case there is not cooked in the middle.
10. steamed lasagna do not rush to cut, must be cooled. Then cut, otherwise the lasagna will be scattered. After cutting the pieces, take a bite, the taste is very Q, so sweet. (If you can't finish it and put it in the refrigerator, the lasagna will be a little firmer.)