1. Ingredients: 1 box of water chestnut powder (300g), 300g of coconut milk, 600g of water, 50g of white sugar, 2 pieces of yellow sugar.

2. Add 300 grams of water to the water chestnut powder and mix evenly until there are no small particles to make a water chestnut powder slurry.

3. Divide the water chestnut powder into two parts.

4. Put the yellow sugar in a cooking pot, add 300 grams of water, boil to dissolve, remove from heat, and make brown sugar water.

5. Slowly pour the brown sugar water into a portion of the water chestnut powder slurry, and stir evenly while pouring to make a yellow slurry.

6. Heat the coconut milk, add sugar to dissolve, slowly pour into another portion of water chestnut powder slurry, stir evenly while pouring, to make a white slurry.

7. The yellow syrup and white syrup are ready.

8. Put water in the steamer and bring to a boil. Brush the steaming plate with a thin layer of oil. Pour a layer of yellow slurry into the steaming plate. Spread evenly, cover, and steam over medium heat for 3 minutes until cooked. .

9. Ladle in the white sauce, cover and steam for 3 minutes until cooked. If you are not sure, you can touch it lightly with a spoon. If it becomes hard, it is cooked. Each time you scoop in the yellow slurry and white slurry, stir it evenly to prevent the powder from sinking to the bottom.

10. Add yellow slurry and white slurry in sequence until all the slurry is steamed, then add the last layer and steam for about 10 minutes.

11. Cool the coconut milk layer cake.

12. Unmould, cut into pieces and enjoy.