Thousand layers of coconut juice horseshoe cake
By VicentaLakin
Recipe Recommendations
- horseshoe powder 250g
- Borneose 250g
- water 750ｇ
- coconut juice 750ｇ
- sweetening
- steamed
- an hour
- ordinary
Steps for Thousand layers of coconut juice horseshoe cake
1
Divide the water chestnut powder into two parts, add 350g of water to one part to make the pulp
2
Mix raw pulp water well
3
Mix the remaining 400g of water and 250g of sugar and melt
4
Pour the raw pulp into the sugar water and stir while pouring
5
Mix the raw pulp and sugar water to form raw and cooked pulp for later use
6
Add another portion of water chestnut powder and add 350g of coconut juice to make a raw paste
7
Boil the remaining 400g of coconut juice until slightly boiling, pour in the raw pulp, and mix into raw and cooked pulp
8
Apply oil around the steaming plate, then put a layer of sugar water to make the cooked pulp, cover and cook until it solidifies, then put a layer of coconut juice to make the cooked pulp, cover and cook until it solidifies, then add sugar water to make the cooked pulp, and repeat this step until the steaming plate is full and wait until it is completely solidified
9
When it was just cooked, the surface was very hot and felt a little sticky. When it cooled, it turned into a thousand-layer coconut juice horseshoe cake with elastic teeth and full of coconut aroma. The flavor would be better if it was placed in the refrigerator.Thousand layers of coconut juice horseshoe cake Make Tips
1. The raw and cooked pulp mixed out is thin so that it will be uniform;
2. If you want the layers to be even, you must put the same amount on each layer. As many spoons as you originally put, how many spoons should be put back on the next layer
2. If you want the layers to be even, you must put the same amount on each layer. As many spoons as you originally put, how many spoons should be put back on the next layer