Thousand layer coconut milk cake

Overview

I have loved the taste of coconut since I was a child. Coconut is a specialty of Hainan! Now, you can see it in many desserts! I remember the layered sesame cake that my mother often made for us when I was a kid. We were very happy eating it because we would break it apart layer by layer and we would be very happy eating it! So, I made this thousand-layer coconut milk water chestnut cake today!

Tags

• pastries
• borneo sugar
• coconut juice
• water chestnut powder
• water

Ingredients

Steps

1. 1 Material.

   

2. 2 Put the water in the pot and bring it to a boil, then add the sugar and let it melt.

   

3. 3 Put 125 grams of water chestnut powder into the sugar water and stir evenly.

   

4. 4 Sieve the sugar water powder slurry.

   

5. 5 Add the remaining 125 grams of water chestnut powder to the coconut milk and stir evenly.

   

6. 6 Then sift the coconut milk powder.

   

7. 7 Put the steamer in the steamer, put the water into the mold after boiling, put a spoonful of sugar-water powder slurry into it, cover and steam for 2 minutes.

   

8. 8 Add another spoonful of coconut milk powder, cover and steam for 2 minutes. By analogy, continue steps 7 and 8 until all the flour slurry water is added, leave it in the pot and continue to steam for 15 minutes, then remove from the pot.

   

9. 9 After taking it out of the pot, let it cool for 1 to 2 hours. Demold and cut into pieces.

   

10. 10 After cutting into pieces, put it in the refrigerator for 1 to 2 hours. The taste will be better!