Add red flakes and ginger to the water to boil, remove the ginger slices, and let the brown sugar ginger water cool.
Mix all the powders through the sieve.
Add the coconut milk to the powder and mix well.
Add the cooled brown sugar ginger water to the powder and mix until there is no grain. The batter is firmer.
Add the corn oil and mix well. At this time, the batter is still thick, but the fluidity is obviously better than that in step 4.
Stir the batter in a clockwise direction with a spoon for a few minutes.
Apply a thin layer of corn oil to the cake pan, pour in the batter, and place a red jujube in the center of the batter. Cover the tin foil and steam it for 100 minutes. During the period, pay attention to make up the heated water to prevent dry burning.
After steaming, thoroughly spread the cold and cut it. If you put it in the refrigerator for one night, the effect is better.
After boiled brown sugar ginger water, it can be sieved once and the ginger peel is filtered off. Stir the batter clockwise with a spoon to make the finished product more resilient.