Coconut milk osmanthus cake

Overview

How to cook Coconut milk osmanthus cake at home

Water chestnut powder is divided into 300g and 200g.
Add 300g water chestnut powder to 1000ml cold water and mix well to form a paste.
Add borneol sugar and dried osmanthus to 1500ml water and boil.
Cook until the crystal sugar is completely melted.
First pour 2 tablespoons of raw pulp and mix well.
Turn off the heat, pour in all the raw slurry and mix well until the yellow slurry is completed.
Pour coconut milk and milk into the pot, add sugar and stir over low heat until the sugar is completely melted.
After the coconut milk has cooled, pour it into 200g of water chestnut powder and mix well to make a white paste.
Brush the plate with olive oil.
First pour a layer of yellow syrup and steam over high heat for 5 minutes until cooked.
A layer of yellow pulp and a layer of white pulp are steamed in sequence.
Let cool then cut into pieces and eat.