Sometimes I feel very tired to post the recipe. Compared with editing the picture and Posting the recipe, I like to make and take photos. Although sometimes I feel very troublesome, I still like to take photos. It’s not easy being a foodie. I’d like to hire a shooter. I used to think I could write, but it seems that I don’t like to write introductions more and more recently.
How to make red bean horseshoe cake
Soak the beans in advance. Soak them in the morning.
Boil the red beans in 3 bowls of water.
Add 2 bowls of water and stir to form a granulated pulp.
Simmer the beans until soft. Add the borneol sugar and melt.
Add a spoonful of horseshoe starch.
Stir to a thin paste.
Pour the red bean syrup into the horseshoe pulp and stir until evenly cooked.
Pour hot water into a pan and steam.
Steam over high heat until transparent, about 30 minutes.
Let cool thoroughly before cutting.
Red bean should be soaked in advance, boil soft can do not boil solution, sugar water must put a small spoon of starch, so steamed horseshoe cake just refreshing.