I don't like it too sweet, so I only used 1.3 Jin of sugar; I like darker colors, so I will use more brown sugar.
2. Add 2 bowls of water to the water chestnut powder to make a slurry. Then add the cooled sugar water and stir well.
3. Use a fish bag for soup to separate the water from the slag (there are too many impurities in water chestnut powder, so I usually divide the slag twice).
4. Apply a layer of oil to the bottom of the steaming tray.
5. Steam in water, layer by layer, 2 to 3 tablespoons per layer (depending on the size of the steaming plate), and steam for about 5 minutes on each layer. Never leave the lid half open.
Steam about 9 layers, it doesn't matter if there is one more layer or one less layer.
6. Sprinkle some sesame seeds after steaming. Water chestnut cakes are made at this time of year, mostly for giving away. I have been doing it for ten years since high school. On a whim, you can also make a three-color horseshoe cake. The bottom three layers are dark brown, the middle three layers are white milk, and the top three layers are light brown peanut pulp. But this year I was lazy and didn't get the tricolor.
Water chestnut cake, which has been separated by slag, will slip D.
Layer by layer steaming