Brown sugar coconut milk mille-feuille water chestnut cake, the recipe of 250 grams of water chestnut flour, you will learn it as soon as you learn it!

Cooking Instructions

1. Prepare all the ingredients

   

2. 【Brown syrup】
   125 grams of water chestnut powder, 250 grams of water, stir well, sieve 1~2 times to obtain raw syrup.

   

3. 250 grams of water, 80 grams of powdered brown sugar, bring to a boil, turn off the heat

   

4. Add 70ml of raw pulp while hot and stir quickly until thick

   

5. Mix the remaining raw pulp again, and the brown sugar syrup is ready.

   

6. 【White Coconut Milk】
   125 grams of water chestnut flour, 125 grams of coconut milk, 125 grams of water, stir well and sieve to obtain white raw pulp.

   

7. 125 grams of coconut milk, 125 grams of water, 60 grams of sugar, bring to a boil, turn off the heat

   

8. Add 50ml of white raw pulp while hot and stir quickly until thick

   

9. Mix the remaining raw pulp again, and the white coconut milk is ready.

   

10. The two flavors of batter are ready to be steamed

    

11. 【Steamed cake】
    Prepare a square bowl of about 1.2 liters, put it in a steamer, add a thin layer of brown sugar syrup after the water boils, and steam it over high heat for about 3 minutes to cook thoroughly

    

12. Add another layer of white coconut milk and steam for about 3 minutes, and so on, to fill the bowl.

    

13. (The horseshoe flour will settle, so stir well before scooping the batter each time!) The steaming time is adjusted according to the heat and thickness / there is no white core / the surface is dry and hard to cook)

    

14. After steaming, take it out and let it cool

    

15. It should be completely cooled before it can be released

    

16. Cut to your preferred size, one size fits all, don't scratch back and forth

    

17. Soft Q elastic has tenacity~

    

18. Smooth and delicious, sweet and not greasy~

    

19. It's easy to do and zero failures! The whole family loves it!