If you are making this kind of crystal clear, q-bouncy and tough texture, layered and clear lasagna, I personally still recommend using horseshoe flour, and don't recommend replacing it with any other kind of powder. Horseshoe powder is also called water chestnut powder, is the water chestnut dry after grinding into powder to powder fine, steam pot pour into the right amount of water, high fire boil, then put the container into the steamer to steam for two minutes, to be stereotyped, and then scooped into a spoonful of brown sugar batter on the top of the spread, high fire steam for two minutes to stereotypes.

a. Coconut milk powder 50g + water 60ml, adjusted into coconut milk Milk powder 20g + powdered sugar 40g + water 190ml, adjusted into coconut milk. b. Icing sugar 80g + boiled water 250ml, adjusted into icing sugar water. The mango peeled and cored leaving only the pulp, and then use the machine to break into a fine paste, add 15 grams of sugar and mix well, and then you can add a little cold water to the appropriate amount of mango paste blended into the total amount of about 370 milliliters; such as cinnamon lasagna cake with gelatin sheets and so on, horseshoe cake we do not have to be made into a lasagna cake, it can be done. Ginger cake we use tapioca starch, the texture of Q-bomb, a different flavor.

The raw flour is refined starch, raw materials are corn, wheat, etc., after removing the protein, cellulose, fat and other substances left only starch, the food produced by the same Q elasticity and soft taste, so you can use the raw flour instead of hoofstarch to do other opaque food. Beat the coconut meat with a blender, add 600ml of hot water (hot water can "wash" out more coconut oil), scrub the coconut, after scrubbing the coconut crumbles, squeeze the coconut crumbles dry, filter out the coconut milk. Take 90g of glistening juice and add 70g of sugar, bring to a boil over a low heat, then remove from the heat and stir to dissolve the sugar. Then slowly pour the sugar water into the 350g of batter while it is still hot, and mix well. 70g of water is added to 60g of water and brought to boil, then remove from the heat immediately. However, lasagna can also be made with other powders, tapioca flour, corn starch, clarified flour, custard powder, etc. can also be used to make lasagna, but different powders, the lasagna will be different in taste.