Thousand layer coconut cake(qian ceng ye zhi gao )

Thousand layer coconut cake

Introduction:

"I have loved the taste of coconut since I was a child. Coconut is a specialty of Hainan! Now, in many desserts will see its shadow! I remember when I was a child, my mother often made layers of sesame cake for us to eat. I was very happy when I was a child, because we all broke it off layer by layer, and we would be very happy when we ate it! So, I made this thousand layer coconut water horseshoe cake today! "

Production steps:

Step 1: materials.

Step 2: put the water into the pot and bring to a boil. Put in the sugar and melt.

Step 3: put 125 grams of horseshoe powder into the sugar water and stir well.

Step 4: sift the syrup.

Step 5: add the remaining 125 grams of horseshoe powder to the coconut milk and stir well.

Step 6: sift the coconut milk powder.

Step 7: on the steamer, water boiling into the mold, put a spoonful of syrup into it, cover and steam for 2 minutes.

Step 8: put another spoonful of coconut milk in, cover and steam for 2 minutes. And so on, step 7 and 8 in a row, until all the slurry water has been added, leave it in the pot and continue steaming for 15 minutes, and then get out of the pot.

Step 9: after out of the pot, cool for 1 ~ 2 hours. Demoulding and cutting.

Step 10: after cutting, put it in the refrigerator and freeze for 1 ~ 2 hours, the taste will be better!

Materials required:

Horseshoe powder: 250g

Coconut juice: 750g

Water: 750 g

Borneol: 250g

Note: 1, slurry water must be put evenly, it is best to use the same spoon every time. 2. Cooking time must be in place, or there will be a layer of water on the surface. 3. Make sure to cook for a period of time after putting the slurry water to make sure it is fully cooked.

Production difficulty: simple

Process: steaming

Production time: one hour

Taste: sweet

Chinese PinYin : Qian Ceng Ye Zhi Gao