by Zhouxing Food
Chausing horseshoe powder 200g
Colorful leaves 200g
Sugar 200g
Coconut milk 200ml
Water 500ml
1, take 200g of colorful leaves to wash and add 2 times the water to squeeze the juice to obtain the colorful juice.
2: Pour in 100g of horseshoe powder, add 300ml of colorful juice and stir well and then filter it again to get a colorful raw pulp.
3: Pour 100g of sugar into the pot, add 200ml of water and bring to a boil before turning off the heat. Take a spoonful of raw pulp and stir quickly while pouring in to obtain a colorful cooked pulp.
4. Pour the cooked pulp back into the remaining raw pulp, and also quickly stir it evenly while pouring to get the colorful raw and cooked pulp.
5, coconut milk raw and cooked pulp: pour in 100g horseshoe powder, add 200ml of coconut milk and 100ml of water to open the pulp, stir well and filter again, get coconut milk raw pulp. Bring 200ml of water to a boil in a pot, 100g of white sugar to melt and then turn off the heat, take a spoonful of raw coconut milk syrup, pour it in and quickly stir until thick, to get the coconut milk cooked pulp. The cooked pulp is poured back into the remaining raw pulp, and the same is also quickly stirred while pouring to obtain the raw and cooked coconut milk.
6. Steam one layer of colorful raw and cooked pulp and then steam another layer of coconut milk raw and cooked pulp, and so on, and steam each layer for about 4 minutes until solidified, until all layers are steamed.
7, steamed first let cool, and then take off the mold to cut into pieces, you can add a little sago to decorate, you can eat.
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