1, all materials.
2. Add brown sugar100g cold water and heat until the sugar melts.
3, white sugar is also the same as brown sugar. Add 100 grams of water to heat white sugar.
4. Add 150 water respectively after the sugar has melted.
5. Add100g cassava flour to the syrup when it is cold, and stir with a spoon until there are no particles.
6. Prepare a container that can withstand high temperature and no water, and brush some peanut oil at the bottom.
7. Boil the water in a steamer and put it into a container that has been brushed with oil. Spoon a spoonful of brown sugar or white sugar cassava flour, steam for 4 minutes on high fire and then add another one. Repeat this until the cassava flour sugar water is added.
8. Take the steamed Melaleuca Cake out to cool and then put it in the refrigerator for refrigeration.
9. The frozen thousand-layer cake is easy to cut. This is cut with scissors.
10, if you like something more chewy, you can add less100g of water.
Method of coconut milk horseshoe thousand-layer cake
1. The first step is to make fresh water horseshoe slurry, put half a bag of horse tellurium powder (i.e. 1 25g) in a large container, add 1 bowl of half water (1.5x250mL), and completely dissolve the horseshoe powder in water without pelleting, then add chopped horseshoe and put it in another pot.
2. Step 2: Make coconut milk syrup, put half a packet of horse tellurium powder (i.e. 1 25g) in another big container, add pure milk and coconut milk, and the horseshoe powder should be completely dissolved in water without pelleting, and put it in a pot with1bowl of half water to put rock sugar. When the rock sugar is completely dissolved in water, put out the fire, and immediately pour the coconut milk syrup into the sugar water while pouring.
3. Steam a cake tray on boiling water, put some oil on the tray, put clear water pulp on the first layer, steam for 6 minutes after the water is boiled, put coconut milk pulp on the second layer, steam for 6 minutes after the water is boiled (pay attention to the same thickness of each layer), then steam the clear water pulp and coconut milk pulp layer by layer, let it cool after steaming (it is best to put it in the refrigerator), and cut into pieces (it can be eaten cold or steamed again or heated)