By Chau Star Foods
<h2>Royalties</h2>
1 cup of Horseshoe Powder
1 cup coconut milk
Sago to taste
Butterfly bean flower in small amounts
Lemon a few drops
4 cups water
<h2>Practice steps</h2>
1: Pour in a cup of horseshoe powder, add two cups of water and a cup of coconut milk, stir well until the horseshoe powder dissolves and filter it again to get the horseshoe pulp.
2: Add half a cup of sugar to the pot, add two cups of water and boil until the sugar is completely melted and then turn off the heat, take a spoonful of raw pulp, and quickly stir evenly while pouring sugar water to get the cooked pulp.
3. Pour the cooked pulp back into the remaining raw pulp, and stir it evenly while pouring to get the raw and cooked pulp for later.
4: Add an appropriate amount of water to the pot, take a small amount of butterfly bean blossoms and cook the color, add a few drops of lemon until the color turns purple, add sago and cook until it is half cooked, and then fish out the cold water again.
5: Take out the sago as the bottom and pour it into the steaming cake mold, then add the raw and cooked pulp (stir the raw and cooked pulp before the pot), and steam for about 15 minutes.
6: After steaming, let it cool first, then remove the mold and cut into pieces, and then eat.
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