Cooking Steps

1. 

   Step1:Put the cut pineapple meat in salt water. Soak for a while. You don't need to worry about the problem of sticking your mouth when soaking in salt.

2. 

   Step2:In the blender or juicer.

3. 

   Step3:Beat to a fine pineapple puree.

4. 

   Step4:Filter. Take 450g pineapple juice for standby.

5. 

   Step5:Add 100g water. Mix well.

6. 

   Step6:Pour out half of the juice. Add 85g horseshoe powder and 20g cassava powder. Mix well.

7. 

   Step7:Pour the other half of the juice into the soup pot. Add 40g of ice sugar.

8. 

   Step8:Heat over low heat until the sugar melts.

9. 

   Step9:Turn off the fire. Mix the two liquids together.

10. 

    Step10:Apply thin oil to the square mold.

11. 

    Step11:When the steamer is boiling, put it into the mould and pour in some powder. Pay attention to wait for the water to boil before operation. Make sure there is enough temperature.

12. 

    Step12:Cover. Steam over high heat until the pastes are clear.

13. 

    Step13:Take off the lid. Prepare to pour in some more powder.

14. 

    Step14:Mix the powder to avoid sedimentation. Pour it just before the mold.

15. 

    Step15:Continue to cover and steam until the powder is transparent. Repeat this step until the powder is used up. The multiple steaming can ensure that the steaming is complete, and the taste level will be better.

16. 

    Step16:After cooling, refrigerate in the refrigerator for more than 1 hour.

17. 

    Step17:Cut the mold with a knife.

18. 

    Step18:Duang ~ cut it into small pieces. Enjoy it