Coconut Thousand Layer Cake

Recipe Recommendations

• coconut milk 100 grams
• horseshoe powder 130 grams
• qingshui 2 bowls

• milk fragrance
• mix
• an hour
• ordinary

Steps for Coconut Thousand Layer Cake

1

100 grams of coconut milk, 130 grams of water chestnut powder, 130 grams of borneol sugar.

2

Use a bowl of clear water to stir the water chestnut powder into a particle-free slurry.

3

Add a bowl of borneol sugar and boil it to make sugar water.

4

Pour a small teaspoon of flour paste into the sugar water.

5

Stir until a thin paste and turn off the heat.

6

Pour the thin syrup water into the slurry while it is hot and stir.

7

Stir into a uniform raw and cooked paste.

8

Pour the coconut milk into a small basin.

9

Add 4 tablespoons of raw and cooked pulp to the coconut milk.

10

Stir well.

11

Pour a layer of raw and cooked pulp into a plate and steam over high heat. You can also pour a layer of raw and cooked pulp into the mold.

12

Steam until set, add a layer of mixed coconut milk and steam. Repeat it many times. (You can't tell if it's cooked or not. You can use a toothpick to insert it. If it doesn't stick, it's cooked.

13

After steaming.

14

Let cool and cut into slices. Be sure to let it cool.

15

Make the super Q-slip thousand-layer cake.

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