Directions

To Prep

1. Soak rock sugar and white sugar with half of the water.
2. Use remaining water to mix water chestnut flour. Strain mixture.
3. Lightly grease a stainless steel pan with cooking oil.

To Cook

1. Bring sugar mixture to boil before adding the cane sugar. Keep stirring until all sugar has melted.
2. Add in chopped water chestnuts and mix well.
3. Add in water chestnut flour mixture all together, stirring quickly to mix thoroughly.
4. Keep stirring quickly on low heat, be careful not to let the mixture burn. When the mixture forms a batter, remove from heat.
5. Pour the batter into the prepared pan and steam under high heat for 45 mins.
6. Lightly pan fried at low heat until the sides are golden brown. Alternatively, slice and serve as a cold dessert. The cake is best eaten after refrigeration overnight or for a few hours.