Recipe details are AI-generated from the video and may contain errors — for reference only.
Take 150g of water chestnut starch into a bowl, add about 400g of water, and stir well until smooth to form the raw yellow batter.
Watch out
Water chestnut starch settles easily
it must be thoroughly stirred again before mixing into the pot, otherwise it will clump at the bottom
Be careful of steam burns when the sugar water boils, and pour the batter gently to prevent hot syrup from splashing.
Add the remaining 400g of water to a pot and bring to a boil, add 200g slab sugar and 10g brown sugar, cook until fully dissolved, then turn off the heat; slowly pour in the raw yellow batter while stirring quickly until a translucent thick batter forms, pour it back into the remaining batter to mix well, and finally strain twice through a sieve.
local_fire_departmentMedium heat to boil syrup, turn off heat when adding batterWatch out
You must turn off the heat before adding the batter, otherwise the high temperature will cook the batter into a hard lump.
Take 100g of water chestnut starch in a bowl, add 400g coconut milk and 100g water, stir well, and strain twice through a sieve to make a smooth white batter.
Watch out
Coconut milk and starch must be fully mixed without sediment before straining, otherwise the white layers will be uneven.
When opening the lid, the steam is extremely hot. Lift the lid away from you to prevent steam burns on your face.
Boil water in a steamer over high heat, place the steamer rack and metal square pan to preheat; add a layer of yellow batter first, cover and steam over high heat for 2 minutes until set; then open and pour a layer of white batter, steam for another 2 minutes; repeat alternating yellow and white layers, steaming each for 2 minutes until the last layer is cooked.
local_fire_departmentHigh heat steam for 2 minutes per layerWatch out
Stir the batter thoroughly before pouring each time, and wipe away any condensation in the pan, otherwise the layers will separate and peel off.
Always use insulated cloths or heat-resistant gloves when moving the freshly steamed hot metal pan to avoid severe burns.
Take the steamed layer cake out of the pot and set it aside to cool completely to room temperature.
Watch out
It must be completely cooled before slicing, otherwise cutting while hot will make it too soft and misshapen.
Pour a layer of yellow batter into a round pan to steam, then add a layer of white batter to steam, making a two-layer roll skin; once steamed, while slightly warm, use chopsticks to lift from the edge and roll forward like rice noodle rolls into a tight cylindrical roll.
local_fire_departmentHigh heat to steam each layerWatch out
Roll gently and evenly while slightly warm so it remains pliable
it breaks easily once cooled completely
Focus and hold the rolls steady while slicing, keep your fingers away from the blade to prevent cuts.
Wear disposable gloves and use a knife to evenly slice the rolled water chestnut rolls into small sections, plate them up and serve.
Watch out
Cut cleanly and sharply with the knife, otherwise the rolls will be squashed and lose their shape.
Hold the large cake firmly while slicing to prevent the knife from slipping and cutting your fingers.
Spread a clean plastic wrap on the table, invert the cooled layer cake onto the wrap to unmold; cut it down the middle first, then carefully slice it into neat, beautiful diamond shapes, plate up to finish.
Watch out
Dip the knife in a little cold water to prevent sticking while slicing, and cut smoothly, otherwise the cut surfaces will be uneven.
Traditional Shunde Double-Layer Milk Custard
Classic Cantonese Custard Buns
Hong Kong Style Steamed Custard Buns
Traditional Hong Kong Style New Year Rice Cake
Easy Chinese White Sugar Sponge Cake
Hong Kong Style Coconut Brown Sugar Tapioca Layer Cake