condiments

Horseshoe powder? 1 Bao

Coconut milk? 1 Yes

Methods/steps

Stir-fry sugar 3 in two pots. (the effect of syrup will be particularly golden. If you don't fry sugar, you can put 3 bricks of yellow sugar. ) Then put 3 bowls and a half of water in sugar water and cool it for later use.

A can of coconut milk+1/3 condensed milk and mix well. (in addition, you can add half a bowl of cold boiled water, so the amount of white and yellow is almost the same. )

Slowly add water to a box of horseshoe powder and knead it into dough, then divide the dough into two parts!

Add the dough to coconut milk and cooled syrup respectively, and stir slowly until the dough is completely melted. Xiao Huang and Xiaobai will take shape!

Use a metal plate with a diameter of about 50cm (this size is just suitable for steaming a plate), and evenly coat a layer of oil on the bottom of the plate. Then pour a layer of yellow, close the lid and steam for about 2 minutes until it is just solid, and then gently pour a layer of white.

Repeat this way, add a layer every 2 minutes or so. How thick each layer is depends on personal preference. Of course, the thinner each layer, the longer it takes to make, but the more delicious it is. If someone bravely does it on two or three floors, I wonder how long it will take to steam each floor ... Anyway, remember to wait for the upper layer to solidify before going to the next layer, otherwise it will be very confused. {Note: It is best to use yellow for the first and last layers. If Xiao Bai is outside, the result will be wrinkled and ugly.

After the last layer is finished, steam it directly for 5 minutes. After taking out of the pan, cool and cut into pieces. It is recommended to enjoy it after refrigeration. Very soft, suitable for summer dessert!

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Matters needing attention

The steaming time should not be too long or too short.