water-chestnut pudding(ma ti gao )

water-chestnut pudding

Introduction:

Production steps:

Step 1: peel and wash the fresh horseshoe

Step 2: chop the horseshoe

Step 3: add 650g water and rock sugar to the pan, bring to a boil and stir until the rock sugar melts

Step 4: weigh 200 g of horseshoe powder

Step 5: Boil the rock sugar water with fresh horseshoe chips

Step 6: mix 200g horseshoe powder with 350g water and stir until there are no particles

Step 7: mix the boiled water with the freshly stirred powder

Step 8: stir until the effect is as shown in the figure

Step 9: take another pot, set up a steaming rack, boil the water, pour the mixed horseshoe paste into the 8-inch non stick mold covered with honey red beans, steam over high heat for about 20 minutes

Step 10: steam until it is transparent as shown in the picture, that is, it is ripe, and then take it out to cool

Step 11: after air cooling, turn the mold upside down to pour out the whole cake

Step 12: after slicing, you can eat it, put it in the refrigerator and pour it with sugar osmanthus to taste better!

Materials required:

Horseshoe powder: 200g

Fresh horseshoe: 150g

Rock sugar: 150g

Water: 1000g

Honey red beans: right amount

Note: fish mother phrases: 1, the proportion of powder and water should be controlled well, otherwise it is easy to be too thin or too hard. 2, honey red beans can be put or not. If not, it can be replaced by sweet corn. 3, the taste will be more Q after refrigerated. 4, if not refrigerated, you can also take it to the pot to fry a little, which is also very delicious. 5, I like to serve sweet osmanthus after refrigerated

Production difficulty: simple

Process: steaming

Production time: 20 minutes

Taste: sweet

Chinese PinYin : Ma Ti Gao