Thousand Layer Water Chestnut Cake 港式QQ千层马蹄糕

This water chestnut cake is one of the many famous dim sum of the East. However, I don't see any local dim sum shops providing this on their menu so far. This water chestnut cake looks quite similar to our local nyonya kuih lapis but it tastes so much difference. Nyonya kuih lapis is made of rice flour and the texture is less chewy & springy compare to the one made with water chestnut flour. I bet you can imagine how lovely is the texture. Please read on for more.

Ingrediets :
1 packet    water chestnut powder (227gm)
100gm   white sugar
100ml    milk
400ml    coconut milk
150gm   brown sugar
600ml    water

Method :
(1)  divide water chestnut powder into portion according to this (A) 90gm and (B) 137gm.
(2)  mix together (B) 137gm w/chestnut powder into 300ml  water, then dissolved brown sugar into the remaining water over medium heat. Do not boil the syrup. Let to cool then stir together chestnut mixture & brown sugar syrup till cooperated.
(3)  mix together (A) 90gm w/chestnut powder and 400ml coconut milk then dissolved 100gm sugar into milk over medium heat, do not boil it. Let to cool then stir together chestnut mixture & syrup till cooperated.
(4)  now, preheat a steamer with a 9" greased tray.
(5)  pour one to two scoop of brown syrup batter to tray and let to steam for 3 minutes or till set. Make sure the batter is fully cover the tray.
(6)  once its done, pour in the white syrup batter for the second layer and let to steam for 3 minutes again. Repeat the brown ones alternately till everything completed. And let to steam for 5 minutes at the final layer.
(7)  leave cake to cool completely before keep chilled.

By right, the brownish layer looks translucent at the beginning but after the final steamed it turns out blur. I suspect that I've over steamed the cake. Anyway, it still looking good though. >o<  Enjoy everyone !