Coconut-flavored mung bean horseshoe cake, rich mung bean fragrance, sweet and delicate, and the taste is absolutely amazing

Cooking Instructions

1. Prepare all the ingredients

   

2. 【Adjust mung soybean milk】
   Add 500ml of water to 100 grams of mung beans, steam them in a pot, keep the mung bean water, and let it cool before use.

   

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

   

4. 200ml mung bean water, 100ml white sugar, boil and melt the sugar, add the steamed mung beans and bring to a boil, turn off the heat

   

5. Take 50ml of raw pulp, while hot, pour into the sugar water while quickly stirring until thick,

   

6. Then mix the remaining raw pulp, and the mung soybean milk is ready.

   

7. 【Mix white coconut milk】
   50ml water chestnut powder, 50ml coconut milk, 50ml water, stir and sieve 2 times to get white raw pulp.

   

8. 50ml coconut milk, 50ml water, 50ml sugar, bring to a boil, turn off the heat

   

9. Add 1 tablespoon of white raw pulp while hot and stir quickly until thick

   

10. Mix the remaining raw pulp again, and the white coconut milk is ready.

    

11. 【Steamed cake】
    Put the steamer into a small bowl, pour in 8 minutes of mung soybean milk after the water boils,

    

12. Steam on high heat for about 8 minutes and cook thoroughly;

    

13. Then pour the white coconut milk and steam for about 3 minutes.
    (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)

    

14. After steaming, let it cool completely before demolding and enjoying.

    

15. The taste is soft and glutinous~ It's delicious and not hot!

    

16. It can be used for breakfast or cravings