This is the second time I've made coconut water chestnut lasagna. The first time I steamed it on an electric stove, and I don't know where I went wrong, but it took me about six hours to make the same amount. This time, I switched to gas and steamed it over an open flame, and it was all done in less than two hours.

Materials

Main ingredient: 250g of water chestnut flour, 400g of coconut paddle, 125g of sugar flakes, 175g of condensed milk;

Supplementary ingredient: 700ml of water, oil

Coconut Water Chestnut Cake

1

Water 500ml, add sugar flakes to make syrup and let it cool down, add water chestnut flour and 200ml of water to make a thick paste. Pour half of the batter into the sugar water and make it into a thin batter.

2

Pour coconut milk and condensed milk into another large bowl and stir well, add the other half of the batter into the coconut milk water and stir well.

3

Dab oil on the bottom of a stainless steel pan.

4

Pour a tablespoon of powdered sugar into the pan, put it into a pot of boiling water, cover and steam for about 2 minutes to solidify; then pour a layer of coconut milk batter, cover and steam for 2 minutes to solidify, and so on, each layer is steamed for about 2 minutes. The last layer can be steamed a little longer, about 5 minutes so.

5

Cut into cubes and serve, refrigerated.

Tips

1, it is best to use powdered sugar paddles for the bottom and top layers.

2, must be cooled before you can cut the pieces Oh, otherwise it will not be shaped.