How to Make Horseshoe Cake

Horseshoe cake is a traditional dessert snack in Guangzhou City, Guangdong Province and Fuzhou City, Fujian Province. It is said to have originated in the Tang Dynasty and is made by mixing water chestnut flour or groundnut flour with sugar and steaming. 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.

Horseshoe cake taste sweet, melt in the mouth. Its taste makes the horseshoe cake in Cantonese cuisine is very prominent

Main ingredients:

Horseshoe 10, horseshoe powder 400g

Supplementary ingredients:

Yellow sugar 300g, 650ml of water

Horseshoe cake practice:

1, horseshoe cut into small particles, standby.

2, with 280ml of water to open the horseshoe powder pulp.

3, then use 320ml of water to dissolve sugar water, and then add to the horseshoe powder pulp, stirring while adding.

4, then add the hoof grain.

5, stir well, and then go to prepare the steamer, boil water.

6, when the water boils, add the saucer, spoon on two spoons of the mixed slurry of horseshoe powder and steam for about 5 minutes.

7, see the cake become transparent, said the layer has been steamed.

8: Spoon 2 tablespoons and steam the second layer. Repeat this until the plate is full.

9. Steam the last layer for about 10 minutes to make sure the whole thing is completely cooked.

10: Let cool, then unmold and cut into pieces.

Tips:

1, the secret to open the horseshoe powder pulp is the raw pulp (cold horseshoe powder pulp) and cooked pulp (hot sugar water) ratio of about 1:1.2.

2, each layer of steaming for about 5 minutes or so, become transparent can be!

3, after the last layer is added, the whole needs to be steamed for 10 minutes, longer to make sure the whole set.