Coconut Pumpkin Water Chestnut Cake

Step 1

– Volume ratio: Use a 100ml measuring cup, or any other container, and maintain a 1:4 ratio of powder to water; – Adjust the amount of sugar according to personal taste.

Step 2

Peel 50g pumpkin, steam until cooked, squeeze out 300ml of juice with 300ml of water, and strain it for later use.

Step 3

Mix 100ml water chestnut powder, 100ml pumpkin juice, and 100ml coconut milk, sift twice to get a smooth batter. Boil 200ml pumpkin juice and 100ml white sugar until sugar melts, then turn off the heat; While the sugar liquid is hot, add 1/5 of the batter, quickly stir until thick, then mix in the remaining 4/5 of the batter evenly.

Step 4

Place a steaming tray in a steamer, pour in the batter when the water is boiling, and steam on high heat for about 20 minutes until cooked.

Step 5

After steaming, let it cool completely before unmolding and cutting into pieces, then coat with coconut shreds.

Step 6

Delicious and chewy

Step 7

Nutritious and delicious all in one~