In the hot summer, it's really refreshing to have a bite of coconut water horseshoe cake made by yourself, and the summer heat is gone ~ the layers are distinct, the taste is elastic and there is a touch of coconut fragrance. No wonder my family ate one slice after another, and soon a plate of water chestnut cake was finished, feeling successful, hehe.
material
Ingredients: 250g horseshoe powder, 300ml; Coconut milk;
Accessories: 2 pieces of sugar and 4 bowls of clear water.
Coconut juice horseshoe cake
1
Put a piece of sugar in a pot, add two bowls of water and cook over high heat until the sugar dissolves.
2
Pour horseshoe powder into a large bowl and add two bowls of water.
three
Stirring to obtain particle-free raw slurry.
four
When the sugar in the pot is boiled, turn to low heat and add two spoonfuls of horseshoe powder to make a slurry.
five
Stir quickly and evenly, cook into a thin paste, and turn off the heat.
six
Pour the horseshoe powder paste in the pot into the raw horseshoe powder paste in the big bowl, and stir it quickly and evenly to become raw and cooked pulp.
seven
Pour coconut milk into a large bowl, and add 6 spoonfuls of water chestnut powder to make the cooked pulp.
eight
Stir evenly
nine
Put clean water into a pot and bring it to a boil. Put it in a big plate.
10
Scoop a spoonful of water chestnut powder to make mature pulp, then cover the pot and steam for two minutes.
1 1
Uncover the lid and add a spoonful of coconut milk.
12
Cover the pot and steam for two minutes.
13
Add horseshoe powder to boil and steam for two minutes.
14
Such a layer of water chestnut syrup, a layer of coconut milk, a layer of water chestnut syrup, a layer of steaming, the last layer must be water chestnut syrup, and the last layer is steamed for 3-4 minutes. The steamed water chestnut cake is cooled and cut into small pieces to eat.
skill
The first and last layers of coconut milk water chestnut cake must be raw water chestnut cake pulp, not coconut milk. The steaming time of each layer is about two minutes.