How to make horseshoe lasagna?

1, a box of horseshoe powder (250ml) filled, add 250ml room temperature water moderate until well mixed.

2, 3 strips of brown sugar (about 250ml) into 280ml of water to boil dissolved.

3, about 300 ml of horseshoe water into the already melted brown sugar water.

4, 150ml of white sugar Add 150ml of water together to boil and dissolve, wait for the sugar and water to dissolve into one, then add 200ml of horseshoe water.

5, divided into red pulp and white pulp, began to steam. Each layer of 3 minutes, a layer of red, a layer of white. Just repeat and alternate steaming.

6, completely divided into layers, then steamed for 5 minutes, out of the cooled and then frozen that become delicious and nutritious lasagna.

Expanded Information:

Horseshoe cake is a traditional dessert snack in Guangzhou City, Guangdong Province, and Fuzhou City, Fujian Province, Nanning City, Guangxi Zhuang Autonomous Region. Legend has it that it originated in the Tang Dynasty and is steamed with sugar water mixed with water chestnut flour or groundnut flour. Water chestnut is also known as horseshoe in Cantonese and Min, hence the name. Its color tea yellow, translucent, can be folded without cracking, pouting and constantly, soft, smooth, crisp, tough both, taste very sweet.