300g water chestnuts, 2/3 cup of coconut juice, 3/4 cup of white sugar, 1/4 cup of evaporated milk, 280g water chestnut flour, 3.5 cups of water, 1T oil.
PREPARATION :
1. Peel, rinse and chop water chestnuts finely.
2. Add 1.5 cups of water and water chestnut flour to a bowl; Stir well to be the solution; Divide into 2 equal portions.
3. Add 2 cups of water and 3/4 cup of sugar to a wok; Bring to the boil over a high heat; Add coconut juice and evaporate milk; Turn to a low heat; Add 1 portion of the solution little by little; Stir quickly to make a paste; Turn off the heat; Add water chestnuts and stir well; Add the remaining portion of the solution and stir well; Pour in a greased steaming tin; Smoothen the surface.
4. Arrange a steaming rack in a deep wok; Pour water into the wok till 1/4 height of the steaming tin; Bring to the boil over a high heat; Arrange the steaming tin on the steaming rack; Cover with a lid; Steam over a high heat for 40 minutes; Turn off the heat and remove; Cool at room temperature; Slice and pan-fry over a low heat before serving.
