Royalties
Horseshoe powder 135 g water 750 g sugar 200 g matcha powder 10 g horseshoe powder 115 g water 350 g sugar 200 g coconut milk 400 g
Preparation of matcha coconut cake
Matcha part: horseshoe powder 135g + sugar 200g + matcha powder 10g + water 750g, sieved and mixed and stirred evenly;
Coconut part: horseshoe powder 115g + sugar 200g + coconut milk 400g + water 350g, sifted and mixed and stirred evenly;
Bring water to a boil, steam in a basin, put one spoonful at a time, steam until cooked, repeat;
The last steaming time, to the top of a little water can be taken out, with a fan will blow dry;
Refrigerate at room temperature for a few hours until solidified;
When cutting, it is best to spread a piece of plastic wrap underneath and cut it with a quick knife.
Tips
1. The powder is best sieved;
2. After mixing, go through the sieve again;
3. If you are afraid of sugar not melting, you can first add half of the sugar to boil and melt;
4. Stir before each scoop;
5. If you like matcha with a strong flavor, you can add a few more grams, but not excessive, it will be bitter.