Main Ingredients:
Water Chestnut Flour: 250g.
Additional Ingredients:
Rock Sugar: 250g; Water: 750g; Coconut Milk: 750g.
Taste: Sweet; Cooking Method: Steaming; Time: One Hour; Difficulty: Moderate.
Detailed Steps for Cooking Coconut Milk Water Chestnut Cake
Divide the water chestnut flour into two portions, and add 350g of water to one portion to make a slurry.
Mix the slurry and water thoroughly.
Mix the remaining 400g of water and 250g of rock sugar and cook until the sugar dissolves.
Pour the slurry into the sugar water mixture while stirring.
Set aside the mixture of slurry and sugar water after it has thickened.
Add 350g of coconut milk to the other portion of water chestnut flour to make a slurry.
Cook the remaining 400g of coconut milk until it comes to a simmer, then pour it into the slurry mixture to make a thickened mixture.
Grease the sides of the steaming dish, then pour a layer of sugar water and slurry mixture into the dish and steam until it solidifies. Repeat the process with a layer of coconut milk and slurry mixture, then another layer of sugar water and slurry mixture, and so on until the dish is full. Once it has completely solidified, it is ready to serve.
When it is freshly cooked, the surface will be hot and sticky, but once it cools down, it will become a chewy and fragrant coconut milk water chestnut cake. It is even better when served chilled in the refrigerator.
