water chestnut flour
brown sugar tablet
How to Make Coconut Water Chestnut Cake
Divide the horseshoe powder into two portions, one 150g and one 100g.
Add 300ml of water to 150g of water chestnut flour, stir with a hand mixer, sieve once to make a paste, set aside.
Put 350ml of water in a saucepan, add the brown sugar flakes, fire and cook until the sugar melts, turn down the heat.
Ladle two tablespoons of water chestnut flour syrup into the yellow dessert, stirring quickly while pouring, and cook until a paste, that is, the cooked syrup, and then pour the cooked syrup back into the syrup and stir well, the yellow layer will be ready, beginners can skip this step, put the cooked sugar syrup to cool, pour in the water chestnut flour can also become yellow syrup.
Then make a white coconut milk layer, pour coconut milk and pure milk into 100g of water chestnut flour, stir well and sieve it once to make a white coconut milk layer.
Put enough water in a steamer, brush the bottom of a flat plate with oil, ladle out 2 spoons of yellow batter, put the water in the steamer, cover and steam for 2 minutes, until the surface is solid and transparent, as shown in the picture above.
Then ladle out two spoonfuls of white batter and steam for two minutes with the lid on.
Repeat the above steps, adding one layer of yellow and one layer of white, and so on, steaming for a final five minutes.
Let cool completely, then unmold and cut into pieces.
It must be cool before you can release the mold, so you can’t rush it.