Ginger Thick Layer Horseshoe Cake

The unremarkable ginger juice layered horseshoe cake, the more chewy and fragrant, the taste is pleasant!

Materials

Ginger juice layer
Horseshoe powder 125g
Water 100ml (Horseshoe powder)
Brown sugar 100g
Water 200ml (brown sugar)
Ginger 200g
150ml of water (ginger juice)
Coconut milk layer
Horseshoe powder 125g
Water 100ml (Horseshoe powder)
Coconut milk 400g
50g sugar

Practice

Ginger juice layer
① Peel the ginger, cut into small pieces, add 150ml of water, put in a blender to grind the meat ginger, and filter out the ginger juice with a soup bag.
② Boil 200ml water and brown sugar until the sugar melts and let cool.
③ Add ginger juice and mix well.
④ Pour the horseshoe powder slurry No. 1 and mix well, that is, make the ginger juice layer and set aside.

Coconut milk layer
① Add 50 grams of sugar to coconut milk and heat until the sugar melts.
② Add horseshoe powder slurry No. 2 and mix well, the coconut milk layer is completed.

Combination
① Boil the water pot, brush the container with a little oil to prevent sticking, put it in the pot, wait for the water to boil, pour a layer of brown sugar ginger juice powder, cover and steam for 5 minutes to set, then pour the white powder slurry for 3 to 4 minutes.
⑨ Steam all the powders in turn, the last layer needs to be steamed for 6 minutes, and you are done.
⑩ Let cool and demold, cut into pieces and serve.

Don’t underestimate this ginger juice layered horseshoe cake, it is very delicious and delicious. The coconut and ginger are perfectly blended. The sweetness is just right. The most perfect level, so I did n’t want to push it. I didn’t expect a pleasant taste, so I must try it ~