Cinnamon Coconut Cake

Ingredients

Yellow Part

Horseshoe Powder 35g, Water 210g, Brown Sugar 30g, Cinnamon Sauce 25g

White Part

Horseshoe Powder 35g, Water 210g, Coconut Milk 105g, Sugar 35g

1.In a bowl, pour in 105g of water. Add 35 grams of water chestnut flour, mix well and sieve

2. Pour 105 grams of water, 30 grams of brown sugar, 25 grams of cinnamon sauce in a milk pan and heat until the brown sugar melts

3. Scoop a spoonful of the tuned up water chestnut flour paste and add it to the heating side of the rapid stirring, was transparent and viscous off the fire

4. Boil the viscous liquid to dry for a minute and then poured it into the previously tuned up raw flour paste, so that the yellow powder paste, the yellow powder powder paste, the yellow powder paste, the yellow powder powder paste. The yellow paste is ready

5. To make the white paste, pour 80 grams of water and 35 grams of water chestnut flour into a glass bowl, stir well and pass through a sieve

6. Pour 80 grams of water, 35 grams of sugar, and 105 grams of coconut milk into a saucepan. Heat until the sugar melts, scoop a spoonful of the paste into it, and stir quickly until it thickens and remove from the heat

7. >7. Simmer the thick batter for a minute and then pour it into the remaining vermicelli batter, so that the white batter is also ready

8. Add water to the frying pan, put a cage drawer and heat the water until it boils, then put it into a heat-resistant glass vessel

9. Scoop a spoonful of yellow batter and cover it with a lid and steam it for 3 minutes, then when it becomes transparent, scoop a spoonful of the white sub-coconut milk and continue to cover it with a lid and heat it for 3 minutes, then continue to cover it for 3 minutes, then continue to cover it with a lid and heat it for 5 minutes, then remove it with a lid. Cover and steam for another 5 minutes, remove to cool, place in the refrigerator for two hours 10 cool and remove cut pieces to serve