Lin Xu originally wanted to "test" Guo Xinghai again, but he felt it was inappropriate to constantly pick on one person. So, he took out his phone and searched for the recipe for Horse Hoof Cake.

The reward tasks were all quite simple anyway. As long as Shen Baobao was satisfied, he would pass.

After looking up a simple tutorial, he found that the recipe was really quite easy. It involved just pureeing fresh Horse Hooves into juice, filtering it, simmering it with sugar, and then pouring it into molds to chill.

The final product was like jelly, and adding some fresh diced Horse Hoof would make it even better.

If he wanted to show off his skills, he could divide the Horse Hoof Juice into two portions, add Coconut milk to one, and keep the other as is. He would then place the molds in a steamer, pour in one layer of the mixture and steam it for two to three minutes, then pour in the other mixture and steam for another two to three minutes. This way, what would come out of the steamer would be a layered Horse Hoof Cake, one layer clear and one layer white.

Although it didn't improve the taste much, its appearance would greatly improve.

After reading this, Lin Xu immediately took the box of Horse Hooves his eldest maternal uncle had brought over, ready to start.

If he made the Horse Hoof Cake now, it would probably chill in the refrigerator just in time for dessert after dinner.

However, today was his grandmother's seventieth birthday, and relatives from his hometown were all present.

If he was going to make it, he couldn't just simmer the mixture and pour it into molds to solidify. This method lacked challenge and could easily be mistaken by the relatives for Pork Skin jelly. If a relative unknowingly used it to accompany their drink, it would be quite embarrassing.

Lin Xu planned to use the layered steaming method to enhance the appearance of the Horse Hoof Cake and make a layered version.

In fact, Horse Hoof Flour is the most suitable for making Horse Hoof Cake. This flour is the white sediment obtained by mashing fresh Horse Hooves, filtering the liquid, allowing it to settle, and then drying the resulting paste. Using Horse Hoof Flour makes the cake more delicate and helps it solidify more thoroughly.

But since he only had fresh Horse Hooves now, he had to use them.

He peeled the Horse Hooves, chopped them into small pieces, and put them in the food processor. Since he needed a larger quantity of Horse Hoof Cake today, Lin Xu used half of the Horse Hooves right away. He knew that handling a larger quantity would make it easier to work without being overly cautious.

He added a bit of water to the food processor, then turned it on to blend the Horse Hooves into a paste. After blending one batch, he poured it into a bowl and continued blending the rest. After all the Horse Hooves were turned into a paste, he filtered it twice with cheesecloth to make the texture of the Horse Hoof Cake even finer. The filtered residue wasn't discarded. He put it back into the food processor, added more water, blended it several more times, and filtered it again to extract as much Horse Hoof Juice as possible from the pulp.

Once the Horse Hoof Juice was ready, it was time to cook it.

Lin Xu found a case of Coconut milk among the gifts brought by the relatives and took two bottles.

Just as he was about to start, he suddenly felt that the conventional method—layers of clear Horse Hoof Paste and white Coconut Milk Pudding—seemed a bit mundane and not dazzling enough. For such an important occasion, to dazzle the relatives and make his grandmother happy, he needed to get creative with the colors. He had to make it more beautiful. But how?

Upon seeing mangoes among the gifts, an idea struck him. Why not add some mango juice to make it bright yellow? But just yellow wouldn't suffice. He should add some cherry juice for a bright red. And if that worked, purple from purple sweet potato juice was also possible!

Following this train of thought, Lin Xu suddenly smacked his forehead. "Then why not just make a Seven-colored Horse Hoof Cake? It would look good and taste better."

Once he decided on the seven-colored version, he quickly assembled ingredients for seven different colors. Red would come from red cherries; orange from Carrot juice; yellow from mango juice; green simply from Matcha Powder; cyan from Cucumber Juice; as for blue, the blueberries his eldest paternal aunt had bought would be perfect; and purple would be left to Thanos... oh no, to purple sweet potato.

After arranging all the colored ingredients, Lin Xu considered that the seven colors wouldn't be clearly distinguished if placed directly side-by-side. So, he decided to use the white of the Coconut milk as a spacer. This way, the seven colors would be clearer, and the white Coconut Milk Pudding would make the Horse Hoof Cake look more upscale.

Next, he placed a small saucepan, used for desserts, on the stove. He poured a large bowl of the filtered Horse Hoof Juice into it, added a handful of Crystal Sugar, and began to simmer it on low heat.

This step normally involved the Cantonese dessert staple Crystal Sugar. But Crystal Sugar would impart a yellowish hue. To ensure the resulting Coconut Milk Pudding had a more beautiful color, Lin Xu decided to use Crystal Sugar instead.

As it simmered, the distinctive fresh aroma of Horse Hooves wafted from the pot, and the liquid started to thicken slightly. This was due to the starches in the Horse Hooves taking effect.

After simmering for a while longer, when the liquid in the pot turned into a slightly viscous, clear fluid, Lin Xu opened two cartons of Coconut milk and poured them in. The clear liquid in the pot immediately turned milky.

After simmering for a bit longer, once he was sure the Horse Hoof Paste and Coconut milk had thoroughly combined, Lin Xu turned off the heat and poured out the milky-white mixture from the pot.

This mixture is referred to as the "cooked paste" in Horse Hoof Cake preparation. It is contrasted with "raw paste," which is uncooked Horse Hoof Juice. When making Horse Hoof Cake, the cooked paste provides structure, while the raw paste enhances the refreshing taste of the Horse Hooves. Mixing both pastes makes for a tastier Horse Hoof Cake.

After pouring out all the cooked paste, Lin Xu added a scoop of raw paste to it and quickly stirred everything together evenly with a spoon.

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