The horseshoe coconut cake has been put in the refrigerator for several days, and it can be eaten as long as it has not changed its taste.

Method of horseshoe coconut cake:

1. Prepare ingredients.

2. First, boil 5g of clean water and 13g of yellow sugar into sugar water, and then completely cool it for later use.

3.25g of water chestnut powder is mixed with 2g of clear water to make a thick slurry.

4. Divide the thick slurry into 2 parts.

5. add 4ml coconut milk to one of the thick slurry.

6. Then add 15g of condensed milk.

7. stir well and set aside.

8. pour another thick water chestnut powder slurry into the cooled yellow sugar water and stir well.

9. After the coconut milk slurry and yellow sugar horseshoe powder slurry are ready, boil a pot of boiling water and prepare steamed cakes.

1. Brush the mold with a layer of edible oil to prevent sticking.

11. After the water boils, put the mold into a steamer, then pour a layer of brown sugar powder slurry, cover the lid and steam for 5 minutes.

12. Then pour in a layer of coconut milk powder, cover the lid and steam for 5 minutes, and repeat this, steaming one layer of yellow syrup and one layer of coconut milk powder. The last layer is yellow sugar paste. This steamed out is a multi-layered coconut juice water chestnut cake.

13. steam to the last layer every time, and extend the time appropriately, about 1 minutes, and then simmer for 2 minutes after the fire is turned off. After cooling, put it in the refrigerator and then eat it, which tastes better.