This Water Chestnut Cake with Coconut Milk is a beloved dim sum dessert that’s lightly sweet, with a smooth, bouncy texture and layers that beautifully combine the earthy flavor of water chestnut with the creaminess of coconut milk.
Follow my steps to create this deliciously fragrant, tropical-inspired dessert!
From Tradition to Twist: Coconut Milk Water Chestnut Cake
In China, cakes are a beloved tradition, especially in Guangdong, where steamed cakes play an essential role in cultural celebrations and family gatherings.
The word “糕” (cake) sounds like “高” (meaning “tall” or “high”) in Cantonese, making cakes symbols of “rising up” or “growing” in life and success.
Steamed cakes are cherished during festive occasions like the Lunar New Year, weddings, and housewarmings.
Guangdong’s variety of cakes includes favorites like Sweet Potato Fa Gao, Pumpkin Fa Gao, and Brown Sugar Fa Gao, as well as Nian Gao and Water Chestnut Cake, each offering unique flavors and textures that make them beloved staples of Cantonese celebrations.
Today’s recipe, Water Chestnut Cake with Coconut Milk, has become a favorite in my family—not only during the New Year but also as a delightful everyday treat.
It’s inspired by the pandan layer cake, which is made with tapioca flour.
Unlike traditional Water Chestnut Cake, which also uses water chestnut flour as the main ingredient, this version brings a twist with the rich, creamy flavor of coconut milk, adding a tropical touch to a classic dessert.
Ingredients
Red Layer
- 150g water chestnut flour
- 300g water (for dissolving the flour)
- 150g brown sugar
- 350g water (for making brown sugar syrup)
White Layer
- 100g water chestnut flour
- 150g milk
- 60g sugar (or sweetened condensed milk for a richer flavor)
- 400g coconut milk
Instructions
Step 1: Prepare the Red Layer batter
Dissolve Water Chestnut Flour: In a large bowl, mix 150g of water chestnut flour with 300g of water. Stir until the flour is fully dissolved and the mixture is smooth. To ensure a lump-free mixture, strain through a fine sieve into another clean bowl.
Make Brown Sugar Syrup: In a saucepan, add 350g of water and 150g of brown sugar. Heat on low, stirring continuously until the sugar completely dissolves and you have a smooth syrup. Remove from heat.
Combine with Flour Mixture: To help the red layer set properly during steaming, take about 50g of the dissolved water chestnut flour mixture and add it to the warm brown sugar syrup, stirring quickly to form a partial-cooked slurry. Then pour this back into the remaining red flour mixture, stirring until smooth.
Step 2: Prepare the White Layer batter
In a separate bowl, combine 100g of water chestnut flour, 150g of milk, 60g of sugar (or sweetened condensed milk, if you prefer), and 400g of coconut milk.
Whisk until fully combined and smooth. Strain the mixture through a sieve once or twice to remove any lumps for a smooth, creamy white batter.
Step 3: Steam the Layers
Prepare the Steaming Mold: Choose a suitable steaming mold, like a round or square pan made from stainless steel or ceramic. Lightly grease the mold with oil to prevent sticking.
Layer the Mixture: In a steamer, bring water to a boil over high heat. Place the greased mold in the steamer and turn the heat down to low. Pour a ladle (about 3–5 mm thick) of red batter into the mold and cover. Steam over high heat for 2 minutes, allowing the layer to set.
Alternate Layers: After 2 minutes, switch to low heat and add a ladleful of white batter over the set red layer. Cover and steam again on high heat for 2 minutes. Continue alternating between the red and white layers, steaming each layer for 2 minutes, until all batter is used. Aim to spread each layer evenly for a smooth finish.
Final Layer: For the last layer, use the red batter and steam for 4 minutes to ensure the cake is fully set.
Step 4: Cool and Slice
When all layers are complete, remove the mold from the steamer and let the cake cool completely at room temperature.
To remove the cake, run a thin knife along the edges of the mold, then gently flip it onto a cutting board. Tap the mold lightly to release the cake if needed.
Cut the cake into squares or rectangles for serving. Dip your knife in water before each cut for smooth, clean slices.
Notes
Smoothing the Batter: Dissolve the water chestnut flour thoroughly, as undissolved bits can cause lumps. If necessary, strain the mixture to achieve a smooth texture.
Layering for Best Results: The partial-cooked slurry in the red layer will help it set better in the steamer, giving each red layer a beautiful consistency.
Consistent Steaming Time: Be mindful of steaming times, especially the final layer, to ensure the cake is fully cooked and holds its shape.
Cutting Tip: Let the cake cool entirely before slicing, as this will prevent it from falling apart. Rinse your knife in water between cuts to keep each piece clean and neat.
Water Chestnut Thousand Layer Cake with Coconut Milk
Ingredients
Red Layer
- 150 g water chestnut flour
- 300 g water for dissolving the flour
- 150 g brown sugar
- 350 g water for making brown sugar syrup
White Layer
- 100 g water chestnut flour
- 150 g milk
- 60 g sugar or sweetened condensed milk for a richer flavor
- 400 g coconut milk
Instructions
Step 1: Prepare the Red Layer batter
- Dissolve Water Chestnut Flour: In a large bowl, mix 150g of water chestnut flour with 300g of water. Stir until the flour is fully dissolved and the mixture is smooth. To ensure a lump-free mixture, strain through a fine sieve into another clean bowl.
- Make Brown Sugar Syrup: In a saucepan, add 350g of water and 150g of brown sugar. Heat on low, stirring continuously until the sugar completely dissolves and you have a smooth syrup. Remove from heat.
- Combine with Flour Mixture: To help the red layer set properly during steaming, take about 50g of the dissolved water chestnut flour mixture and add it to the warm brown sugar syrup, stirring quickly to form a partial-cooked slurry. Then pour this back into the remaining red flour mixture, stirring until smooth.
Step 2: Prepare the White Layer batter
- In a separate bowl, combine 100g of water chestnut flour, 150g of milk, 60g of sugar (or sweetened condensed milk, if you prefer), and 400g of coconut milk.
- Whisk until fully combined and smooth. Strain the mixture through a sieve once or twice to remove any lumps for a smooth, creamy white batter.
Step 3: Steam the Layers
- Prepare the Steaming Mold: Choose a suitable steaming mold, like a round or square pan made from stainless steel or ceramic. Lightly grease the mold with oil to prevent sticking.
- Layer the Mixture: In a steamer, bring water to a boil over high heat. Place the greased mold in the steamer and turn the heat down to low. Pour a ladle (about 3–5 mm thick) of red batter into the mold and cover. Steam over high heat for 2 minutes, allowing the layer to set.
- Alternate Layers: After 2 minutes, switch to low heat and add a ladleful of white batter over the set red layer. Cover and steam again on high heat for 2 minutes. Continue alternating between the red and white layers, steaming each layer for 2 minutes, until all batter is used. Aim to spread each layer evenly for a smooth finish.
- Final Layer: For the last layer, use the red batter and steam for 4 minutes to ensure the cake is fully set.
Step 4: Cool and Slice
- When all layers are complete, remove the mold from the steamer and let the cake cool completely at room temperature.
- To remove the cake, run a thin knife along the edges of the mold, then gently flip it onto a cutting board. Tap the mold lightly to release the cake if needed.
- Cut the cake into squares or rectangles for serving. Dip your knife in water before each cut for smooth, clean slices.
