Cooking Steps

1. 

   Step1:Stir fry the sugar in two pots (the effect of the sugar water will be especially golden. If the sugar is not stir fried, put 3 bricks of brown sugar) and then put 4 bowls of water to boil it into sugar water, then freeze it for use.

2. 

   Step2:One can of coconut milk + 1 / 3 of condensed milk mix well

3. 

   Step3:Slowly add water to a box of horseshoe powder. Mix it into powder. Then divide the powder into two parts.

4. 

   Step4:Add the dough to coconut milk and cooled syrup respectively. Stir slowly until the dough is completely melted. Xiaohuang and Xiaobai are in their infancy.

5. 

   Step5:Use a metal plate with a diameter of about 50cm (this size is just right for steaming). Evenly coat the bottom of the plate with oil. Then pour a layer of yellow. Close the lid and steam for about 2 minutes until it is just solid. Then pour a layer of white gently.

6. 

   Step6:Repeat like this. About every two minutes. The thickness of each layer depends on personal preference. Of course, the thinner each layer is, the more time it takes to make it. But the better it tastes. If someone does two or three layers of steaming, I don't know how long it takes for each layer to steam... Anyway, I must wait for the previous layer to solidify before the next layer. Otherwise, it will mix into a group of small yellow and small white. {note - it's better to use yellow on the first and last floor. If Xiaobai is outside, it turns out to be wrinkled. It's ugl

7. 

   Step7:After the last layer is finished, steam it for 5 minutes. Put it out of the pot and cut it into pieces. It's recommended to eat it after cold storage. It's soft QQ. It's very suitable for dessert in summer.