Coconut horseshoe cake is mainly made of horseshoe powder, coconut milk and brown sugar. It has moderate sweetness and won't make people feel sweet and greasy. After the water chestnut cake is cooled in the refrigerator, it tastes more Q and has a strong coconut flavor. Coconut water chestnut cake is also one of Shen's favorite snacks. Do it once in a while, and you can eat more than half of it every time. Pay attention to the following points when making a thousand layers of coconut water chestnut cake: it is best not to use ordinary coconut milk as coconut milk, which is thinner and easier to come out. Choose coconut milk with higher consistency and stronger coconut flavor. In addition, every time coconut milk and yellow milk are added, they should be stirred evenly and poured into a steaming tray to prevent horseshoe powder from precipitating. Let's see how it is made!
Required ingredients:
White horse hoof pulp material: coconut milk 400g, horseshoe powder 100g, clear water 150g.
Yellow calla lily pulp material: horseshoe powder 150g, clear water 650g, brown sugar slice 180g, and brown sugar 50g.
Production steps:
1. The first part is to make white horseshoe pulp. Mix100g water chestnut powder, 400g coconut milk and150g water, and filter for later use.
2. Pour 350g of water into the pot, add sliced sugar and brown sugar, and turn to low heat. If you don't like brown sugar, you can use a piece of sugar instead.
3. Make yellow puree when boiling sugar water, mix 150g water chestnut powder with the remaining 300g water, and filter for later use.
4. When the brown sugar is boiled until it melts, turn to the minimum fire, pour a spoonful of yellow puree into the brown sugar water, stir quickly while pouring, and turn off the fire.
5. The mixed yellow horseshoe pulp is thin and can flow.
6. Brush the mold with a layer of corn oil and pour in 4 spoonfuls of yellow horseshoe pulp. If you want an extra layer, you can pour 2 or 3 spoons and cut the spoon into the kind used to scoop soup at home.
7. Pour a proper amount of water into the pot to boil, add yellow horseshoe pulp and steam for 3 minutes, and steam until it solidifies and then drop a layer.
8. The second layer is white horse hoof pulp, which is also steamed until it is solidified, and then the next layer is added. Repeatedly, the weight of each layer is equal, so that the steamed layers will be uniform.
9. The last layer is yellow horseshoe pulp, and the last layer is steamed for about 7 minutes, and the amount is appropriately adjusted according to the thickness.
10. cut into pieces after cooling, preferably in the refrigerator, so that it is not easy to spread when cutting, and the taste is more elastic. Pay attention to whether there is enough water in the middle of steaming. If it is not enough, replenish it in time, and it is best to add boiling water to avoid it.