Water chestnut cake recipe tips how to make water chestnut cake

1. Prepare 250g pure water chestnut powder, 400ml coconut milk, 150ml pure milk, 50g condensed milk, 140g yellow sugar and 650ml clear water.

2. One bowl contains 150g water chestnut powder, and the other bowl contains 100g water chestnut powder. Add 300ml of clean water into the bowl of 150g horseshoe powder, stir it evenly with a manual eggbeater, and sieve it once to make the original slurry of horseshoe powder.

3. Put 350 ml of water in a non-stick pan, add yellow sugar and cook over high heat until the sugar melts. Turn off the heat, scoop a small bowl of half-baked water chestnut powder slurry into sugar water and mix well. When the slurry is poured into the sugar water, it should be poured slowly and stirred quickly, and then turn off the heat when it is cooked into a thin paste to make the slurry mature.

4. Immediately pour the cooked pulp back into the original pulp and stir evenly, and the yellow sugar water layer will be ready.

5. Then make a white coconut milk layer. Firstly, coconut milk, pure milk and condensed milk are added into100g water chestnut powder, and then evenly stirred with a manual eggbeater and sieved once. This step does not require heating.

6. Then start steaming. Put enough water into the steamer, prepare a pizza tray, brush a thin layer of oil on the bottom of the tray, scoop in two spoonfuls of yellow powder slurry, one spoonful is about 100ml, put the water into the steamer after boiling, cover it, steam for 2-3 minutes on high fire, and steam until the surface is solidified and transparent.

7. Then scoop two spoons (rice cooker spoons) of white paste into the pizza tray, cover and steam for 2-3 minutes. Repeat the above two steps, one layer is yellow and the other layer is white. Add layers at intervals and steam the last layer for 5 minutes. It is recommended to use yellow paste for the last layer, which will look better after steaming.

8. Take it out after steaming, let it cool thoroughly, then demould and cut into pieces. Smooth Q bomb, sweet and delicious coconut milk Melaleuca cake is ready, and it tastes better in cold storage!