Aromatic and chewy coconut water chestnut cake


Aromatic and chewy coconut water chestnut cake
Aromatic and chewy coconut water chestnut cake
Aromatic and chewy coconut water chestnut cake

The coconut milk-flavored water chestnut cake is so delicious that you can smell the fragrance even through the screen! Key points for making coconut milk water chestnut cake (the key to making it bouncy!) 1. Preview: Be sure to read through steps 1-3 before you start to avoid mistakes~ 2. Demolding tips: ◦ Wait until the water chestnut cake is completely cooled before demolding and cutting (it will be sticky when it is hot, and it will be bouncy after it cools down!); ◦ When demolding, press the cake gently around the sides to separate it from the mold, then turn it upside down to take it out, and it will be neater when cut~

Ingredients

Steps

  1. To make yellow paste 1: Mix 150 grams of water chestnut powder with 300 grams of water until there are no particles and set aside (if conditions permit, you can sieve it).
    To make yellow paste 1: Mix 150 grams of water chestnut powder with 300 grams of water until there are no particles and set aside (if conditions permit, you can sieve it). To make yellow paste 1: Mix 150 grams of water chestnut powder with 300 grams of water until there are no particles and set aside (if conditions permit, you can sieve it).
  2. To make yellow paste 2: add 150g of sugar to 350g of water and boil until melted.
    To make yellow paste 2: add 150g of sugar to 350g of water and boil until melted.
  3. Mix raw and cooked paste (mix yellow paste 1 and yellow paste 2): wait for the boiled sugar water to drop to about 90 degrees, add about 60 grams (1 tablespoon) of yellow paste 1 into the water chestnut powder water in yellow paste 2, stir quickly until the state in the video, and then pour all into the water chestnut powder raw paste water in step 1 while it is still hot (because I was operating alone and had to take pictures, so I poured the paste with 60 grams of water chestnut water into the raw paste and left a little for you to see the state, and then poured all into it and mixed well). Experience: If you don't make raw and cooked paste, there will be a lot of water when the yellow paste is steamed.
    Mix raw and cooked paste (mix yellow paste 1 and yellow paste 2): wait for the boiled sugar water to drop to about 90 degrees, add about 60 grams (1 tablespoon) of yellow paste 1 into the water chestnut powder water in yellow paste 2, stir quickly until the state in the video, and then pour all into the water chestnut powder raw paste water in step 1 while it is still hot (because I was operating alone and had to take pictures, so I poured the paste with 60 grams of water chestnut water into the raw paste and left a little for you to see the state, and then poured all into it and mixed well). Experience: If you don't make raw and cooked paste, there will be a lot of water when the yellow paste is steamed. Mix raw and cooked paste (mix yellow paste 1 and yellow paste 2): wait for the boiled sugar water to drop to about 90 degrees, add about 60 grams (1 tablespoon) of yellow paste 1 into the water chestnut powder water in yellow paste 2, stir quickly until the state in the video, and then pour all into the water chestnut powder raw paste water in step 1 while it is still hot (because I was operating alone and had to take pictures, so I poured the paste with 60 grams of water chestnut water into the raw paste and left a little for you to see the state, and then poured all into it and mixed well). Experience: If you don't make raw and cooked paste, there will be a lot of water when the yellow paste is steamed.
  4. The state of small yellow paste after mixing
    The state of small yellow paste after mixing
  5. To make the white paste: add 150 grams of milk to 100 grams of water chestnut powder and mix evenly until there are no particles. Then add 400 grams of coconut milk and condensed milk and stir evenly for later use.
    To make the white paste: add 150 grams of milk to 100 grams of water chestnut powder and mix evenly until there are no particles. Then add 400 grams of coconut milk and condensed milk and stir evenly for later use. To make the white paste: add 150 grams of milk to 100 grams of water chestnut powder and mix evenly until there are no particles. Then add 400 grams of coconut milk and condensed milk and stir evenly for later use.
  6. Prepare to steam: It is recommended to weigh the container in advance so that the two pastes can be divided equally. Since I want to share it with my neighbors, I doubled the recipe. The yellow paste is 1816 grams in total, divided into 5 portions, about 363 grams each. The white paste is 1437 grams in total, divided into 4 portions, about 359 grams each.
    Prepare to steam: It is recommended to weigh the container in advance so that the two pastes can be divided equally. Since I want to share it with my neighbors, I doubled the recipe. The yellow paste is 1816 grams in total, divided into 5 portions, about 363 grams each. The white paste is 1437 grams in total, divided into 4 portions, about 359 grams each.
  7. Steaming: 1. After the water in the pot boils, pour the yellow paste into the steaming basin and steam for 4 minutes, then continue to pour the white paste into the steaming basin and steam for 4 minutes, then pour the yellow paste and steam for 4 minutes, and steam the yellow and white pastes alternately until the last layer (because it looks good, I divided the amount into 9 layers. You can adjust it according to the amount of steaming basin and paste. Remember that the yellow layer should be one more than the white layer, and each layer should be 4 mm thick to be beautiful). 2. It must be completely cool before demolding to be chewy (press the water chestnut cake with your hands around the edges until it is separated from the mold, pour it out, and then cut it). Finally, I steamed a full basin (28cm*22cm*6.5cm).
    Steaming: 1. After the water in the pot boils, pour the yellow paste into the steaming basin and steam for 4 minutes, then continue to pour the white paste into the steaming basin and steam for 4 minutes, then pour the yellow paste and steam for 4 minutes, and steam the yellow and white pastes alternately until the last layer (because it looks good, I divided the amount into 9 layers. You can adjust it according to the amount of steaming basin and paste. Remember that the yellow layer should be one more than the white layer, and each layer should be 4 mm thick to be beautiful). 2. It must be completely cool before demolding to be chewy (press the water chestnut cake with your hands around the edges until it is separated from the mold, pour it out, and then cut it). Finally, I steamed a full basin (28cm*22cm*6.5cm). Steaming: 1. After the water in the pot boils, pour the yellow paste into the steaming basin and steam for 4 minutes, then continue to pour the white paste into the steaming basin and steam for 4 minutes, then pour the yellow paste and steam for 4 minutes, and steam the yellow and white pastes alternately until the last layer (because it looks good, I divided the amount into 9 layers. You can adjust it according to the amount of steaming basin and paste. Remember that the yellow layer should be one more than the white layer, and each layer should be 4 mm thick to be beautiful). 2. It must be completely cool before demolding to be chewy (press the water chestnut cake with your hands around the edges until it is separated from the mold, pour it out, and then cut it). Finally, I steamed a full basin (28cm*22cm*6.5cm). Steaming: 1. After the water in the pot boils, pour the yellow paste into the steaming basin and steam for 4 minutes, then continue to pour the white paste into the steaming basin and steam for 4 minutes, then pour the yellow paste and steam for 4 minutes, and steam the yellow and white pastes alternately until the last layer (because it looks good, I divided the amount into 9 layers. You can adjust it according to the amount of steaming basin and paste. Remember that the yellow layer should be one more than the white layer, and each layer should be 4 mm thick to be beautiful). 2. It must be completely cool before demolding to be chewy (press the water chestnut cake with your hands around the edges until it is separated from the mold, pour it out, and then cut it). Finally, I steamed a full basin (28cm*22cm*6.5cm). Steaming: 1. After the water in the pot boils, pour the yellow paste into the steaming basin and steam for 4 minutes, then continue to pour the white paste into the steaming basin and steam for 4 minutes, then pour the yellow paste and steam for 4 minutes, and steam the yellow and white pastes alternately until the last layer (because it looks good, I divided the amount into 9 layers. You can adjust it according to the amount of steaming basin and paste. Remember that the yellow layer should be one more than the white layer, and each layer should be 4 mm thick to be beautiful). 2. It must be completely cool before demolding to be chewy (press the water chestnut cake with your hands around the edges until it is separated from the mold, pour it out, and then cut it). Finally, I steamed a full basin (28cm*22cm*6.5cm).
  8. Rising and flourishing
  9. Are you moved?
    Are you moved? Are you moved?
Languages
Duftender und elastischer Kokos-Wasserkastanienkuchen - Deutsch (German) version
Aromatic and chewy coconut water chestnut cake - English version
Pastel de castaña de agua con coco, fragante y elástico - Española (Spanish) version
Gâteau aux châtaignes d'eau à la noix de coco, parfumé et moelleux - Français (French) version
Kue kastanye air dengan santan yang harum dan kenyal - Bahasa Indonesia (Indonesian) version
Torta di castagne d'acqua al cocco, profumata e gommosa - Italiana (Italian) version
ココナッツ風味たっぷりでもちもちのマティケーキ - 日本語 (Japanese) version
코코넛 향 가득하고 쫀득한 연근 케이크 - 한국인 (Korean) version
ขนมแป้งเกาลัดน้ำหอมกลิ่นมะพร้าว หนึบหนับนุ่มเด้ง - แบบไทย (Thai) version
椰香味濃又煙韌的椰汁馬蹄糕 - 香港繁體中文 (Traditional Chinese - Hong Kong) version