Thousand Layer Horseshoe Cake
This dessert was introduced by a friend and said it was particularly delicious. Because my husband also liked desserts very much, he couldn't wait to make them. The taste is really super good. The strong coconut aroma and the crisp water chestnut match perfectly. It's also very simple to make, and everyone can make it yourself at home.
Recipe Recommendations
- horseshoe powder 250 grams
- white granulated sugar 150 grams
- coconut milk 100 ml
- condensed milk 80 grams
- water 280 grams*4份
- sweetening
- steamed
- an hour
- simple
Steps for Thousand Layer Horseshoe Cake
1
125 grams of water chestnut powder +280 grams of water, mix well to form powdered water.
2
280 grams of water +150 grams of sugar, boil until melted into sugar water.
3
Dig half of the powdered water in bowl 1 and pour it into the sugar water in bowl 2 and stir well.
4
Add coconut milk, condensed milk and chopped water chestnut grains to 3. Stir well, then pour all into 1 powder water, stir well to form coconut pulp water for later use.
5
125 grams of water chestnut powder +280 grams of water, stir well to form powdered water.
6
160 grams of yellow sugar slices +280 grams of water, boil until melted and become sugar water. Then pour all of the 5 powder water and stir well to make yellow sugar water for later use.
7
This is the 2 colors of coconut pulp water and yellow sugar water prepared above.
8
Boil a large pot of boiling water and prepare a large plate. After the water boils, place the large plate on the steaming rack in the pot. Pour on a thin layer of coconut pulp water first and steam for 3-5 minutes over high heat until completely solidified. Then pour on a layer of yellow sugar water and steam for 3-5 minutes until completely solidified... Repeat this until all the water has evaporated.
9
After steaming, place it in the refrigerator and refrigerate it for more than 5 hours, knock it out and cut it into your favorite shape. Serve.Thousand Layer Horseshoe Cake Make Tips
Add plenty of water to the pot at the start to prevent it from boiling dry. While steaming, be careful not to let the condensation from the lid drip into the plate, as this will affect the result. Also, it must be completely chilled before slicing.