马蹄粉125克

水 700 克

片糖和冰糖各100克

马蹄 100克

干桂花1汤勺

枸杞 几粒

把1/3的水加到125g马蹄粉中。用勺子搅拌一下。

剩余的水放入一个小锅子里，放入糖，枸杞和桂花煮成糖水。

煮开后加入马蹄丁。

边搅拌马蹄粉水边慢慢倒1/4 到煮沸的糖水里，要不停的搅拌。搅拌到最后，就能搅出很浓稠的粉浆。

将冲好的粉浆再慢慢的倒入剩下的马蹄粉水里也一样要不停的搅拌。

做好的粉浆倒入一个锡盘里后放锅里隔水蒸20分钟即可

蒸好的马蹄糕晶莹剔透

待凉后，切块用油微煎或隔水蒸，即可食用。

 

Water chestnut powder 125g

Water 700 grams

Brown rock sugar and white rock sugar 100g each

Water chestnut 100g

Sweet-scented osmanthus 1 tablespoon

A few grains of Chinese wolfberry fruit

Add 1/3 of water to the water chestnut powder. Stir with a spoon.

Pour the remaining water to a small pot; add sugar, Chinese wolfberry fruit and sweet-scented osmanthus cook into syrup.

Add finely chopped water chestnut to the syrup.

Stir water chestnut powder and water mixture and pour 1/4 of it slowly to the boiling syrup, keep stirring until it forms thick batter.

Pour the battery slowly to the remaining water chestnut powder and water mixture and keep stirring.

Pour the batter to a tin container and steam over boiling water for 20 minutes

Once cooled, cut into pieces pan fried with little bit of oil or just steam over water.