Caramel water chestnut cake (raw and cooked pulp).

Cooking Instructions

1. The amount of recipe can be made into two plates

   

2. Squishy

   

3. Two boxes of finished products

   

4. The skin of the horseshoe is about 250 grams

   

5. Smash

   

6. Pour a box of water chestnut flour (250g) into a bowl

   

7. Add 750 g of water

   

8. Stir well and dissolve the powder.

   

9. Sieve twice and set aside

   

10. Pour 300g of caster sugar into the milk pot

    

11. Cook until caramel-colored

    

12. Add 750 grams of boiling water to the caramel pan, it's boiling water, be careful with splashing, wait for the bubbles to settle, and then stir well.

    

13. Then add the water chestnut and continue to boil.

    

14. At this time, mix the spare water chestnut flour and raw paste again.

    

15. Wait for the caramel water to boil

    

16. When the pulp is ready, scoop two to three spoonfuls of the water chestnut flour raw paste, pour into the caramel sugar water, and stir as you pour.

    

17. Cook until it feels a little thicker

    

18. Then boil the raw and cooked pulp, scoop two or three spoonfuls of the cooked pulp caramel syrup and pour it back into the water chestnut flour raw paste, stirring while adding.

    

19. Spoonful, spoonful of plus

    

20. Stir as you add

    

21. Finish adding caramel syrup

    

22. Finally, pour the raw and cooked pulp into the steaming plate

    

23. Turn on high heat and steam for 20 minutes.

    

24. Remove and let cool.
    Allow to cool completely and cut into pieces

    

25. finished product

    

26. finished product

    

27. Cut pieces