Carrot coconut water mille-feuille water chestnut cake, children who don't eat carrots will also love it

Cooking Instructions

1. Prepare all the ingredients

   

2. 【Carrot pulp】
   Peel 1 carrot, add 500ml of water, squeeze the juice, and sieve 1 time to get carrot water.

   

3. 100ml water chestnut flour, 200ml carrot water, stir well, sieve 1~2 times to obtain raw pulp.

   

4. 200ml carrot water, 100ml sugar, bring to a boil, turn off the heat

   

5. Add 1 tablespoon (50ml) of raw pulp while hot and stir quickly until thick

   

6. Mix the remaining raw pulp

   

7. Finish the carrot pulp.

   

8. 【White Coconut Milk】
   100ml water chestnut powder, 100ml coconut milk, 100ml water, stir well, sieve 1~2 times to get white raw pulp.

   

9. 100ml coconut milk, 100ml water, 100ml sugar, bring to a boil, turn off the heat

   

10. Add 1 tablespoon (50ml) of white raw pulp while hot and stir quickly until thick

    

11. Then mix the remaining white raw pulp, and the white coconut milk is ready.

    

12. Mix the 2 flavors of the batter and prepare it for steaming

    

13. 【Steamed cake】
    Put the steamer in a square bowl, pour in a layer of carrot pulp after the water boils, and steam over medium heat for about 3 minutes to cook thoroughly

    

14. Add another layer of coconut milk and steam for about 3 minutes. And so on to finish steaming the pulp.

    

15. (The horseshoe flour will settle, so stir well before scooping the batter each time!) The steaming time is adjusted according to the heat and thickness / there is no white core / the surface is dry and hard to cook)

    

16. After steaming, it should be completely cooled before it can be demolded.

    

17. Cut into small pieces and enjoy

    

18. Intense coconut aroma with a hint of carrot sweetness

    

19. The taste is soft and glutinous, and it is chewy

    

20. It can be eaten by babies over 1 year old