2. First, prepare two bowls with larger capacity. One bowl contains150g water chestnut powder and the other bowl contains100g water chestnut powder. Add 300ml of clean water to a bowl of150g horseshoe powder, stir well with a manual eggbeater, and sieve once to form raw horseshoe powder slurry.
3. Put 350ml of water into a non-stick pan, add yellow sugar and cook over fire until the sugar melts. Turn off the heat, scoop a small bowl and a half of raw water chestnut powder slurry into the sugar water and mix well. When the powder slurry is poured into the sugar water, it should be slowly poured down, while stirring quickly, and then turn off the heat when it is cooked into a thin paste to mature the slurry. (Note: If you are not proficient in this step, you may be cooked into a paste. Novices suggest skipping this step, and directly put the boiled yellow sugar water in a low temperature and pour in the horseshoe powder to mix well, so that it can also be made into yellow slurry. )
4. Pour the cooked pulp back into the raw pulp immediately and stir it evenly, and the yellow sugar water layer will be ready. (Note: If you are not familiar with this step, it may be cooked into a paste. Novices suggest skipping this step, and directly add the boiled yellow sugar water to the water chestnut powder and mix it evenly, so that it can also be made into yellow slurry. )
5. Then make a white coconut milk layer. First, add coconut milk, pure milk and condensed milk to100g water chestnut powder, stir well with a manual eggbeater, and then sieve it once. This step does not require heating.
6. Then start steaming. Put enough water into the steamer, prepare a pizza tray, brush a thin layer of oil on the bottom of the tray, scoop in two tablespoons of yellow powder slurry, one tablespoon is about 100ml, put the water into the steamer after boiling, cover the lid, and steam for 2-3 minutes on high heat until the surface is solidified and transparent.
7. Then scoop two tablespoons (rice cooker spoon) of white paste into the pizza tray, cover the lid and steam for 2-3 minutes. Repeat the above two steps, one layer is yellow and the other layer is white. Add layers at intervals, and steam the last layer for 5 minutes. It is recommended to use yellow paste for the last layer, so that it will look better after steaming.
8. Take it out after steaming, thoroughly cool it, then demould and cut into pieces. Smooth Q-bomb, sweet and delicious coconut milk Melaleuca cake is ready, and it tastes better when refrigerated!