Coconut milk thousand layer water chestnut cake

Step 1

(Making yellow layers, raw and cooked batter) Prepare 150g of water chestnut powder and mix it with 500g of room temperature water to make a raw batter, then sieve and set aside Prepare 400g of boiling water Take 250g of rock sugar, fry it until slightly caramelized, then turn off the heat and pour in the 400g of boiling water (be careful of splashing). Bring to a boil and then reduce the heat Add a spoonful of water chestnut flour batter, stir until slightly thickened, then remove from heat. Pour this cooked batter into the remaining raw batter while stirring Sieve and set aside

Step 2

(Making white layers) Mix 100g of water chestnut powder, 400ml of coconut milk, 100g of condensed milk, and 150ml of milk together, and sieve until smooth.

Step 3

Bring water to a boil. Do not brush oil in the mold, use the same spoon to make the layers evenly. Start with two spoons of yellow batter, spread it quickly and cover, steam for two minutes. Then add two spoons of white batter, steam for two minutes, and so on. Use high heat throughout, and finally the last layer is yellow batter, steam for 8 minutes.

Step 4

It must be completely cooled before removing from the mold. The layers are distinct and can be eaten layer by layer. The coconut flavor is strong, and the texture is chewy and delicious.

Step 5

Looks good