Chinese Food
Osmanthus cake with coconut sauce
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Wuli gave my favorite tea as a gift. I didn't want to treat it casually. So I made tea to match it. On the night of early spring, a piece of sweet osmanthus cake with fragrant lips and teeth, accompanied by a cup of tea, seems to pass through the small view of the moon building
Cooking ingredients
Cooking Steps
Step1:Add 200g water to 100g horseshoe powder. Stir well. Divide into two parts.
Step2:Boil 230g of water. Melt 75g of sugar. Pour in a portion of water of horseshoe powder. Add two spoonfuls of sweet osmanthus. Stir well.
Step3:Boil 200g coconut milk. Pour into another portion of water.
Step4:Medium heat. When the steamer is boiling, pour a layer of Cassia water chestnut slurry into the container, cover the lid of the steamer, steam for two minutes, then pour in the same amount of coconut slurry, steam for two minutes, then pour in and circulate alternately until all the slurry is poured in, then steam for five minutes, and then it is cooked.
Step5:After cooling thoroughly, take out the cut piece and install the plate.
Cooking tips:I used horseshoe powder instead of Jili Ding pian. If I used Jili Ding Pian, I could use five pieces. Two pieces of coconut juice and three pieces of Osmanthus sugar water. I didn't need to steam. I could refrigerate Jili Ding liquid. I refrigerated it for ten minutes. I poured one layer down. I poured it alternately and refrigerated it for another half an hour. There are skills in making delicious dishes.
