Cantonese style horseshoe cake.
250 g of horseshoe powder was slurried with 750 ml of water.
Add 750ml of water to the brown sugar and chopped horseshoe and cook in a pan.
Slowly add a small bowl of the first step of the horseshoe pulp, and while stirring, add it (about two minutes), become a mature slurry, and then turn off the flame.
Pour the remaining green paste into the third step and mix evenly to form a raw and cooked slurry.
Apply oil to the plate of the steamed cake, then pour it into the raw slurry.
Steam for 20 minutes with a fierce fire.
After the steamed horseshoe cake is cooled, it can be demoulded and cut into pieces.
The horseshoe cake will be very solid after cooling, so don't worry too much to take it out of the steaming pan.