Ingredients for Guangdong-style Coconut Thousand-Layer Water Chestnut Cake
| Water Chestnut/Taro 8 pieces | Zhouxing Water Chestnut Powder 100ml |
| Coconut Milk 100ml | Granulated Sugar 50ml |
| Raw Sugar 50ml | 750ml Heat-resistant Glass Container 1 |
Recipe for Guangdong-style Coconut Thousand-Layer Water Chestnut Cake
Step 1
Peel and chop 8 water chestnuts, set aside.
Step 2
【Water Chestnut Paste】50ml water chestnut powder, 100ml water, mix well, sift twice to get raw paste. 100ml water, 50ml raw sugar, bring to a boil, then add 1/5 of the raw paste mixture, stir quickly until thick, then mix the remaining 4/5 of raw paste. Add chopped water chestnuts to complete the water chestnut paste.
Step 3
【White Paste】50ml water chestnut powder, 50ml coconut milk, 50ml water, mix and sift to get raw paste. 50ml coconut milk, 50ml water, 50g granulated sugar, bring to a boil, then add 1/5 of the raw paste mixture, stir until thick, then mix the remaining 4/5 of raw paste to complete the white paste.
Step 4
Place a glass bowl in a steamer, steam with a thin layer of water chestnut paste over high heat for about 3 minutes until cooked. Add a layer of white paste and steam for about 3 minutes; repeat layering until all paste is steamed.
Step 5
Let the cake cool completely before unmolding.
Step 6
Cut into desired sizes.
Step 7
Soft, smooth, refreshing, and fragrant without being too sweet.
Step 8
You’ll want more after tasting it.
Step 9
Great for breakfast or as a snack to satisfy your cravings.
