Ingredients

Horseshoe powder (coconut milk layer) 110g Coconut milk 400g Milk 400g Horseshoe powder 140g Tablet sugar 200g Fresh water 700g

Methods

Steps

Step 1

First, heat the tablets of sugar with water and melt them to form a sugary water, and wait for it to cool down to about 70 degrees (not too hot or completely cooled). not too hot and not completely cooled) Add the hoof powder and mix well with a hand whisk.

Step 2

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Mix the coconut milk, milk, and water chestnut flour with a hand whisk.

Step 3

Sift the sugar-water layer mixture and the coconut milk layer mixture through a sieve two to three times (to prevent any impurities from sinking to the bottom of the matzo meal so the sifting process is very important).

Step 4

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It is recommended to use an induction cooker to steam the layers. Each time, put the sugar water layer and then the coconut milk layer, steam one layer of sugar water and one layer of coconut milk, the last layer must be the sugar water layer.

Step 5

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Let it cool thoroughly and cut it into pieces. Be sure to let it cool before cutting or it will be layered.

Step 6

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Cutting is what it looks like.

Tips

1. Sliced sugar can be brown sugar, yellow sugar, brown sugar.

2. Be sure to use good quality water chestnut flour, in order to make a delicious and Q-bouncy water chestnut cake. The bad quality of the horseshoe powder is easy to fail.

3. Every time you scoop the sugar water layer and coconut milk layer must be stirred well.

4. Coconut milk is a thick liquid, can not be replaced with coconut milk, otherwise the flavor will be much lighter.

5. The first and last layer should be sugar water layer, because the surface of the coconut milk layer will be uneven after steaming for a long time.

6. From experience, the sugar water layer must have more hoof powder than the coconut milk layer, so that the sugar water layer is not easy to water