Main ingredients

250g water chestnut powder

Accessories

Brown sugar (flakes) 2.5-3 pieces (about 300-360g) water 4 bowls (about 1200ml)

An appropriate amount of coconut milk and an appropriate amount of peanut oil

The steps for making the zero-fail nine-layer coconut milk water chestnut cake

1. Weigh 250g water chestnuts powder, use two bowls of water or 600ml of water to mix it into a particle-free state.

2. Boil sugar water. Boil the remaining two bowls of water (600ml) and brown sugar. Remove the pot from the heat when the brown sugar is completely melted.

3.?An important step is here! Pour one-third of the water from the water chestnuts in the first step into the pot of brown sugar water in the second step. Stir quickly while pouring, then pour the liquid in the pot back into the water from the water chestnuts, and stir until it is as thick as coconut milk. Thin paste. (If you can’t mix it into a paste, please see the remedies in the tips below)

4. Take another bowl, pour about three-fifths of the thin paste, and then add an appropriate amount of coconut Make it white and smell coconut milk. If you like a strong coconut flavor, you can add a little more to make a coconut-flavored thin paste. (You can also do this. If you can't grasp the proportion, you can first divide a little of the original paste into another bowl, add some coconut milk to make it white, and add more after steaming.)

5. Steam in the pot. Put some peanut oil on the plate. When the water boils, pour a little of the original thin paste into the plate, shake it evenly, cover it and steam it for two minutes. The steamed ones will be translucent, then pour a little more coconut flavored paste, cover the lid and steam for a few minutes, and so on for nine layers. (The picture shows the first layer when it is cooked)

6. Let cool and then slice into slices (the slices will stick together when hot). The layers are very beautiful~

Tips

1. The third step is important because you need to boil the water chestnut powder into a half-cooked paste. The pot for boiling brown sugar water must be removed from the fire. Since the pot on the stove has residual heat, pouring the water into the water will scald the flour directly, and it will form lumps when cooked. Judge the viscosity of the paste, it should be as thick as coconut milk! 2. When steaming, the amount of paste used for each layer should be even, but you should also consider the gradient of the steaming plate and increase or decrease as appropriate. I use an iron plate with an inner diameter of 26cm, and each layer contains 200ml of original thin paste and 150ml of coconut flavored paste. In this way, the plate is almost full by the ninth layer. It is thick and looks good, for your reference. 3. It is recommended to use brown sugar. Its fragrance is incomparable to other sugars, and it is a perfect match with water chestnut cake! The color of the finished product is distinct from the coconut milk layer, which looks great. But if you don’t have it, you can use white granulated sugar and borneol sugar instead. 4. If your paste will seriously stratify when left to stand, is not cooked no matter how you steam it, the liquid will not solidify no matter how you steam it, and the yellow and white lines of the finished product are wavy, it means that the water chestnut powder is not cooked. The viscosity of the paste is not enough, which means that the third step is not done well. There is a remedy: put the liquid back into the pot, heat it over low heat while stirring, until it gradually thickens and there is some cooked water chestnut powder adhering to the bottom of the pot, remove from the heat and filter. There will be some floating objects after this, don't worry about it, it won't affect it. You can continue like this:) 5. The first three steps can also be changed to this. First use a bowl of water to mix the water chestnut powder, then use the remaining three bowls of water to boil the brown sugar water, remove from the heat, and wait until it cools down a little (about 70-80 degrees Celsius), slowly pour in the water chestnut powder and stir quickly to form a paste. In short, the purpose is to boil the water chestnut powder into a half-cooked sticky paste, rather than a thin liquid like water!