How to make thousand-layer coconut milk water chestnut cake

We Chinese have a proverb that goes, if you want to keep a person's heart, you must first keep his stomach. I think seeing this sentence, both men and women understand how important it is to cook well. Today I will show you how to make Thousand Layer Coconut Milk Water Chestnut Cake. Let's learn it well.

1. Divide the water chestnut powder into two parts, add 350g water to one part and make a raw pulp

2.1 Mix the remaining 400g water and 250g sugar and cook until melted

3.2 Mix the raw pulp water

4.1 Mix the raw pulp and sugar water into raw and cooked pulp and set aside

5.2 Pour the raw pulp into the sugar water, stirring while pouring

6. Add 350g coconut milk to the other portion of water chestnut powder and make into raw pulp

7. Bring the remaining 400g coconut milk to a slight boil, pour in the raw pulp, and mix into raw and cooked pulp.

8. Apply oil around the steaming tray, then put a layer of raw and cooked syrup in sugar water, cover and cook until solidified, then put a layer of raw and cooked syrup in coconut milk, cover and cook until solidified, then put raw and cooked syrup in sugar water, repeat this step until the steaming tray is full and completely solidified.

9. When it is just cooked, the surface is very hot and feels a bit sticky to the touch. When it cools down, it becomes a chewy and coconut-flavored thousand-layer coconut milk water chestnut cake. It tastes better when stored in the refrigerator. .

In fact, cooking is not that difficult. As long as you follow the steps carefully, you will definitely make food as delicious as in the restaurant. Come and make the Thousand Layer Coconut Milk Water Chestnut Cake