趙老師週二烹飪大挑戰 -- DIY廣式馬蹄椰汁千層糕 Cantonese Style Water Chestnut Cake

DIY廣式馬蹄椰汁千層糕 Cantonese Style Water Chestnut Cake

工具：一個大蒸鍋，一個小鍋，裝馬蹄糕的容器

Tools: a large steamer, a small pot, a container for the cake

1. 備料

*將一盒馬蹄粉對半分兩份。

*Split a box of Chestnut powder in half.

（趙老師用的是洲星牌250克）

*一罐400毫升的椰漿

A can of coconut milk

*紅片糖

Brown Suger

*馬蹄肉粒

Real Chestnut (if you could find them)

馬蹄層漿製作1-2-3

1. 生漿的製作 Raw Chestnut Clearstarch

第一份加400毫升清水攪拌，完全攪拌均勻後用過濾網過濾留起使用（可以使用奶瓶或600毫 升礦泉水瓶量度）

Add 400ml of freshwater to the first part and stir it. After stirring it evenly, filter it with a filter and keep it for use (you can use a baby milk bottle or a 600ml water bottle to measure it)

2. 熟漿的製作 Cooked Chestnut Clearstarch

 熱鍋後加一到兩片紅糖（或冰糖）➕ 300毫升清水（600毫升裝半瓶礦泉水）➕馬蹄粒（預先切好的）這裏老師建議你可以自己➕如你喜歡的材料例如 紅豆，桂花，金銀花 等等。

Add one or two pieces of brown sugar (or rock sugar) after the hot pot ➕ 300 ml of water (half a bottle of mineral water in 600 ml) ➕ horseshoe grains (pre-cut) The teacher recommends that you can make your own ➕ as you like materials such as red beans, Osmanthus, honeysuckle and so on.

3. 生熟漿混合 Mixing 

將少許的生漿與熟漿混合並攪拌均勻至濃稠狀，敲黑板了！！！！這時候請將這部分濃稠狀的混合漿倒入到生漿裡繼續攪拌至均勻

Mix a little raw chestnut clearstarch with cooked chestnut clearstarch and stir until thick, remember! ! ! ! At this time, please pour this part of the thick mixed slurry into the raw slurry and continue to stir until uniform

椰漿層製作 The Coconut Layer

將另一半馬蹄粉+200毫升的清水+整罐椰漿（400毫升）一起充分攪拌均勻後過濾

Mix the other half of the Chestnut powder + 200ml of water + the whole can of coconut milk (400ml) together and filter well

蒸煮馬蹄椰汁糕 Let make it!!!

事先準備好的蒸鍋水開後，在負責煮糕的容器內倒入適量的馬蹄層漿，然後蒸煮3分鐘左右後確認漿液是否已進入凝固狀態。接著倒入椰漿層的漿液（注意每次倒入漿液前請先攪拌均勻）然後蒸煮3分鐘左右後確認漿液是否已進入凝固狀態。以此類推，喜歡的話大家可以做許多層。

After the steamer water prepared in advance is boiled, pour an appropriate amount of chestnut layer slurry into the container responsible for cooking the cake, and then cook for about 3 minutes to confirm whether the slurry has entered the solidified form. Then pour the slurry of the coconut milk layer (note that every time before pouring the slurry, please stir evenly) and then cook for about 3 minutes to confirm whether the slurry has entered the solidified form. By analogy, you can do many layers if you like.

Yeah!!! Our DIYCantonese Style Water Chestnut Cake is now ready to service

太好了！！！我們的廣式馬蹄椰汁千層糕完成了！！！