Pantang Horseshoe Cake

1. The ratio of water chestnut powder to water should not be too much or too little. If it is too thin, it will not form a block, and if it is too hard, it will affect the taste;

2. If fresh water chestnut is not added, the ratio should be 250 grams of powder, 250 grams of sugar, and 1500 grams of water.

3. When stirring the raw pulp, be sure to stir until there are no particles in the solution, otherwise there will be powdery substances in the water chestnut cake, which will affect the appearance and taste;

4. You can also pour water chestnut powder into a small amount of water to form a thick paste, add all other materials, heat on low heat until it has just boiled, turn off the heat, and then pour it into a mold and steam it in the pan. However, what is more troublesome to do is that the first thing is that the first thing is that you must control the heat very carefully. The heat cannot be too high, and you must constantly stir when cooking. If you don't pay attention, it will get stuck in the pan and boil. Therefore, making raw and cooked paste is easier for novices to operate. Of course, skilled workers can cook it directly, so that the pulp is more evenly mixed and is not easy to precipitate. Each has its own advantages and disadvantages. Everyone can consider it comprehensively!