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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 100g of water chestnut flour and 300g of water into a large bowl. Stir evenly with a spatula until there are no dry lumps, then pass through a fine sieve 2 times to obtain a smooth raw slurry.
Watch out
Make sure to scrape the bottom when stirring and strain through a sieve, otherwise the steamed cake will contain lumps and lose transparency.
Boiling sugar syrup is extremely hot; add the flour slurry carefully to prevent hot splashes and burns.
Add 150g brown sugar, 80g rock sugar, and 350g water to a pan. Boil over high heat until completely melted and rolling boil, then turn off heat. Ladle in 1 large spoonful (approx. 50ml) of the raw slurry, turn to low heat and stir constantly until the syrup turns slightly thick, glossy and translucent, then immediately turn off the heat.
local_fire_departmentHigh heat to boil then low heat until slightly thickened, approx. 3 to 4 minutesWatch out
Keep heat on low and stir constantly after adding raw slurry to hot syrup, removing from heat the moment it thickens, otherwise it will overcook into a solid paste and ruin the mixture.
Pour the warm thickened brown sugar paste back into the bowl with the remaining raw water chestnut slurry while stirring rapidly with a spatula. Mix until smooth and light golden-brown, then pass through a fine sieve once.
Watch out
Stir rapidly as you pour the hot paste into the raw slurry, otherwise the settled starch will cook into uneven lumps.
In another bowl, combine 150g water chestnut flour, 400g coconut milk, and 200g milk. Stir with a spatula until completely lump-free, then pass through a fine sieve 2 times to obtain a smooth white coconut batter.
Watch out
Coconut milk is thick and flour tends to settle
scrape the bottom thoroughly and sieve twice, otherwise the white layers will contain hard gritty bits
Steam from the pot is extremely hot when opening the lid; open sideways and wear heat-resistant gloves to prevent steam burns.
Brush the inside of a glass steaming dish with 5g cooking oil, place it in a steamer and bring water to a boil on high heat. Scoop in 2 ladles of yellow batter evenly, cover and steam on high for 5 minutes until fully set and translucent. Uncover, stir the white batter and scoop in 2 ladles, cover and steam for 5 minutes. Repeat alternating yellow and white layers until all batter is used, ending with yellow on top, and steam until completely set.
local_fire_departmentHigh heat steaming, approx. 5 minutes per layer (approx. 25 to 30 minutes total)Watch out
Always stir the batter before ladling to prevent starch from settling, and ensure the previous layer is fully set and translucent before adding the next, otherwise the layers will blend together.
Take the steamed water chestnut cake out of the steamer and let it cool completely to room temperature (firm and non-sticky to the touch). Loosen the edges with a spatula, invert onto a cutting board to unmold, then slice evenly into bite-sized rectangular pieces to serve.
Watch out
The cake must be completely cooled before unmolding and slicing, otherwise it will stick to the knife and deform
lightly moisten the knife blade with water for clean and smooth slices
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