Brown Sugar Coconut Milk Layered Cake

Prepare two small bowls that are exactly the same. One bowl for powder, the other for water.

More than half a bowl of brown sugar.

Pour two bowls of water into the induction cooker, then add brown sugar and bring to a boil.

Pour the other two bowls of water into a large bowl, then add one bowl of water chestnut flour and mix well.

Whisk them together with a whisk.

Then sift the flour to make it finer.

Scoop out 1/4 bowl of the batter.

Directly pour the white syrup into the boiling brown sugar water and stir evenly.

It is normal to get this sticky liquid.

Immediately pour the brown sugar syrup from the milk pot into the white base that was just prepared.

Then use an egg whisk to mix it evenly, and we get the yellow paste.

Now we are adjusting the white preparation.

Pour a bowl of water and a bowl of sugar into the pot.

Two bowls of coconut milk.

Boil.

Dissolve one bowl of water in two bowls of water chestnut flour, and also sift it like the previous step.

Pour out 1/4 bowl of water from the water chestnut slurry.

Pour the brine into the boiling coconut milk and stir quickly, the contents of the pot will turn into a thick liquid.

Pour the viscous liquid back into the white emulsion prepared in step 16 earlier and mix well.

The yellow pulp and the white pulp are ready.

After the water boils, put a heat-resistant glass bowl in it. First, pour a spoonful of yellow paste into it and spread it evenly.

Steam and set the shape after a few minutes.

Then pour in another spoonful of white slurry, steam for five minutes to set the shape, then add the yellow slurry, and so on.

After cooling, peel off the film everywhere and cut into pieces. The delicious water chestnut layered cake is ready.