Coconut milk horseshoe cake is a special dessert in Guangzhou. It can be eaten frozen, steamed and eaten. It can be eaten fried... The thick coconut scent with the refreshing taste of the horseshoe cake is awesome.
Come to Zhang Da, this bowl is the bowl that we usually eat at home, about 250ml of water.
4 bowls of water are poured into the pot, red flakes are slowly boiled and boiled. When boiled sugar, 4 bowls of water are poured into a large bowl, poured into horseshoe powder, and the horseshoe powder is stirred until completely dissolved.
After the sugar is boiled and boiled, turn to a small fire, pour in the well-mixed horseshoe slurry, and stir on the side while stirring for about forty or fifty times.
Pour the boiled horseshoe meal into two clean bowls, one chopped horseshoe and one pour of coconut juice.
Open the steamer, open the water, put the steaming pan, pour the coconut milk horseshoe paste, cover the lid, steam for about 3 to 5 minutes, condense
After the coconut juice layer has condensed, pour the horseshoe slurry with horseshoe granules, and so on, layer by layer until all the horseshoe syrup is fully steamed.
After steaming, the pan is baked, and after cooling, it can be eaten.
Note: (1) When cooking horseshoe syrup, the fire can not be too fierce, can not be cooked for too long, otherwise it will be ugly when it is cooked and steamed, but it can not be cooked too short. Otherwise, there will be horseshoe powder precipitation when steaming, and it will not be formed. (2) When you steam one layer to pour the second layer, you must first stir the sediment at the bottom of the bowl and then pour it in. (3) The top layer Try to get a layer with horseshoe granules. If you use coconut juice layer, you will have a crumpled old lady. (4) After the steaming is finished, the pan will be cooled until it can be cut.