Ingredients ?

Horseshoe Powder

150g

Yellow Sugar

200g

Icing Sugar

50g

Condensed Milk

50g

Coconut Milk

100ml

Water

900ml

Coconut Milk How to make lasagna (super detailed guide) ?

First, divide the four bowls of water:

Bowl A 250ml (used to make coconut water hoof cake syrup),

Bowl B 350ml (used to make yellow sugar hoof cake syrup),

Bowls C and D 150ml each (used to cook yellow sugar water and icing sugar water respectively).

Start weighing the ingredients:

Split the water chestnut flour into two portions of 75g each (the pictures are of the ones that have not been weighed yet) and pour them into the A and B bowls and stir well.

100ml of coconut milk, pour into bowl A and stir well.

You can add more coconut milk if you like a strong coconut flavor, but the amount of water should be reduced (I bought kara 200ml, it's easy to store in smaller quantities)

Condensed milk: 50g, pour into bowl A and whisk well.

Icing sugar 50g (used to cook icing sugar water with C bowl of water)

Buttermilk sugar 200g (used to cook buttermilk sugar water with D bowl of water)

Secondly, start to cook icing sugar water, pour the icing sugar and C bowl of water into a pot and cook it over a low heat

Key step in the icing sugar all melted when the previously stirred A bowl of coconut milk and water chestnut flour water, take out 1-2 tablespoons and pour into the icing sugar water, and keep stirring until the state of a little sticky immediately turn off the heat

To pay attention to the heat, coconut milk and water chestnut flour water is very easy to become mushy, once there is a little bit of sticky can turn off the heat (the state of a little bit like the consistency of the black sesame seed paste, but thinner than the sesame seed paste)

pouring into the bowl A Stir, at this time A bowl is made into coconut milk horseshoe flour paste (raw and cooked paste)

Note: If you accidentally overcook the fire and cook it too sticky, you can also use a strainer to filter it and press it with a spoon to make the paste thin

Take the next step to cook the yellow sugar water, pour the yellow sugar and D bowl of water into a pot over low heat to cook and melt it, and follow the same procedure as the icing water just now, and pour it into the B bowl when the yellow sugar is melting away 1-2 tablespoons of water, stir well, until a little thick and immediately turn off the heat, and finally poured into the B bowl of yellow sugar and water chestnut flour pulp (raw and cooked pulp)

A good A, B pulp, began to steam it ~

First, a thin layer of yellow sugar and water chestnut flour pulp poured into the B yellow sugar and water chestnut flour pulp as the first layer of the bottom, steamed for 2 minutes,

steam cooked the second layer of the second layer of the next poured into the A coconut milk water chestnut flour pulp, steamed for 2 minutes,

The second layer of the next poured into the A coconut milk water chestnut flour The texture of the horseshoe cake becomes Q-bouncing, 40 minutes after the take out can be cut into pieces to eat (not in a hurry if you can put in the freezer, freeze a little longer before cutting)

This is what I added to the crushed horseshoe steaming, and crunchy and Q-bouncing, the texture is also very good Oh