Jade Shu Cake, I remember I liked it very much when I was young. I like the sweet taste of Yushu very much. So I especially like this cake. Pastry is a common necessity for festivals and banquets here.
When I went back to my mother's house, I suddenly wanted to eat it, so I bought ingredients and came back to make it. While starting the second step, when adding the powder to the coconut milk, I wondered why it would not turn yellow. Only then did I realize that I had bought the wrong flour and bought corn flour. Actually, egg yolk powder is used. So the finished product doesn't look as pretty as the original yellow. Although not the original fragrance, but still very delicious still has sweet potato flavor.
Jade Shu Cake
Recipe Recommendations
- qingshui 500ml
- salt 1/4 spoon
- sweetening
- other
- half an hour
- ordinary
Steps for Jade Shu Cake
1
Prepare materials.
2
Add the fresh shredded coconut into 200ml of water to freshly squeeze the thick coconut milk, and then squeeze the remaining water with the shredded coconut just now. Add egg yolk powder to the second portion of coconut milk and stir well.
3
Take a pot, put in the fragrant orchid leaves (you can leave them alone), pour (2) into the pot and boil.
4
Add sugar and salt and stir well.
5
Then add the sweet corn paste and continue to stir.
6
Pour in the thick coconut milk.
7
Use that spoon to stir constantly, don't get to the bottom.
8
Stir until thick and semi-solidified. Remove the fragrant orchid leaves and leave the fire.
9
Pour into the container, pick up the container and shake it to make the surface more even. After the temperature of the cake has cooled down, place it in the refrigerator, cool completely, and then take it out and cut it into slices.