Purple sweet potato coconut milk chestnut cake, gradient mille-feuille cake

Cooking Instructions

1. Prepare all the ingredients

   

2. 100ml of water chestnut flour, 100ml of coconut milk, 100ml of water, stir evenly and sieve 1~2 times to obtain raw pulp.
   100ml coconut milk, 100ml water, 100ml white sugar, boil until boiling and the sugar melts, turn off the heat;
   Add 1/5 of the raw pulp to the sugar water while it is hot, stir quickly while pouring until thick, and then mix the remaining 4/5 of the raw pulp to get the white pulp.

   

3. Add 5 equal parts of white pulp, of which 4 parts are added to purple sweet potato powder (0.5g, 1g, 1.5g, 2g). Stir evenly and sieve 1 time to obtain different colors of slurry.

   

4. Put the steamer into a square bowl with a capacity of 750ml, start steaming after the water is boiled, pour different slurries into the steam according to the color depth, from deep to shallow, one layer is cooked thoroughly and then the next layer is steamed, and each layer is steamed for about 5 minutes on high heat.

   

5. After steaming, it should be completely cooled before it can be demolded

   

6. Precautions for steaming cakes

   

7. Cut into small pieces

   

8. The taste is soft and glutinous, sweet and not greasy