Water Chestnut Cake with Coconut Milk

Water Chestnut Thousand Layer Cake (马蹄千层糕) is a traditional Chinese dessert, known for its beautiful layered appearance and soft, bouncy texture. With this easy recipe, you can recreate this dim sum favorite at home, so there’s no need to visit a restaurant!

Cakes of Luck and Prosperity

During Chinese New Year, people in China prepare a variety of cakes, such as Nian Gao, Wu Tao Gou (taro cake), Lo Bak Go (Chinese Radish Cake), and Fa Gao (Chinese Prosperity Cakes). In Chinese, the word for cake is 糕 (gāo), which shares the same pronunciation as 高 (gāo), meaning ‘high’ or ‘to rise.’

This symbolism makes cakes like Nian Gao especially popular during Lunar New Year, representing the wish for rising success, growth, and prosperity in the year ahead.

Water Chestnut Cake is another common favorite.

Today, I’m excited to share a variation—Water Chestnut Cake with Coconut Milk. You may find both this and the classic Water Chestnut Cake in dim sum restaurants, and it’s one of my favorite dim sum dishes to order.

While both cakes share water chestnut flour as a key ingredient, they differ significantly in flavor and texture. The classic Water Chestnut Cake is firm and slightly crunchy, while the coconut milk version is softer, creamier, and has a subtle richness from the coconut milk.

Unlike some traditional cakes reserved for special occasions, I love making Water Chestnut Cake with Coconut Milk anytime. My daughters adore them for their soft, bouncy texture and light sweetness.

For this recipe, I use disposable cups to measure the ingredients, making it easy and convenient. If you prefer precise measurements, I’ve included them at the end of the recipe.

Ingredients:

For the Red Layer (Brown Sugar Layer):

• 125g water chestnut flour (1 cup)
• 60g brown sugar (½ cup)
• 500ml water (2 cups)

For the White Layer (Coconut Milk Layer):

• 125g water chestnut flour (1 cup)
• 60g white sugar (½ cup)
• 250ml coconut milk (1 cup)
• 250ml whole milk (1 cup)

Instructions:

1. Prepare the Red Layer (Brown Sugar Mixture)

1. In a large bowl, combine 1 cup of water chestnut flour(125g) with 2 cups of water (250ml). Stir thoroughly using chopsticks or a whisk until the flour is completely dissolved and smooth.
2. Strain the mixture into another clean container to remove any lumps or undissolved particles.
3. In a small pot, add 2 cups of water(250ml) and 60g of brown sugar. Heat over low heat, stirring constantly until the sugar dissolves completely. Once it reaches a boil, turn off the heat.
4. Quickly add 1 spoonful of the strained water chestnut mixture to the boiling sugar water, stirring rapidly to combine. This step helps the sugar water and flour mixture blend smoothly.
5. Slowly pour the brown sugar mixture back into the remaining water chestnut flour mixture, stirring constantly to create a smooth, thick batter. Set this mixture aside.

2. Prepare the White Layer (Coconut Milk Mixture)

1. In another large bowl, combine 1 cup of water chestnut flour(125g) with 2 cups of whole milk (250ml). Stir thoroughly until fully dissolved.
2. Strain the mixture into another clean container to ensure a smooth texture.
3. In a small pot, heat 2 cups of coconut milk (250ml) with 60g of white sugar over low heat, stirring until the sugar is fully dissolved. Once it reaches a boil, turn off the heat.
4. Quickly add 1 spoonful of the strained water chestnut milk mixture to the boiling coconut milk mixture, stirring rapidly to combine.
5. Slowly pour the coconut milk mixture back into the remaining water chestnut and milk mixture, stirring constantly to achieve a smooth, even batter.

3. Steam the Layers

1. Prepare a heatproof container, such as a stainless steel bowl or glass dish, and set up a steamer with enough water. Bring the water to a boil over high heat.
2. Once boiling, ladle a small amount of the brown sugar mixture into the container, ensuring it covers the bottom evenly to form the first layer. The layer should be about 3-5mm thick.
3. Place the container in the steamer, cover, and steam for 2-3 minutes or until the layer sets. You’ll know it’s ready when the surface is firm, with no visible liquid.
4. Once the first layer is cooked, pour a small amount of the coconut milk mixture over the brown sugar layer to create the second layer. Spread it evenly, and steam for another 2-3 minutes until set.
5. Continue alternating layers, steaming each for 2-3 minutes, until you’ve made 5 layers of brown sugar mixture and 4 layers of coconut milk mixture.
6. After the final layer is steamed and set, remove the container from the steamer and place it on a cooling rack. Allow the cake to cool completely before slicing.

4. Cooling and Serving

1. Once fully cooled, gently run a knife around the edges of the container and invert the cake onto a cutting board.

Slice the Water Chestnut Cake into small squares and serve. Enjoy this beautifully layered, creamy dessert!

Notes:

• Water Chestnut Flour Quality: The quality of your water chestnut flour directly affects the cake’s texture. Be sure to choose high-purity flour for the best results.
• Sifting: Straining the mixtures is an essential step to ensure the batter is smooth and free of lumps. This will prevent a grainy texture in the final product.
• Steaming Time: Adjust the steaming time as needed. If the layers are steamed too long, the cake may become too firm. If steamed too briefly, the layers may not set properly.
• Cooling: Let the cake cool completely before slicing to prevent it from breaking or losing its shape. Patience during this step ensures a clean, beautiful presentation.

Print Pin

Water Chestnut Cake with Coconut Milk

Water Chestnut Thousand Layer Cake (马蹄千层糕) is a traditional Chinese dessert, known for its beautiful layered appearance and soft, bouncy texture. With this easy recipe, you can recreate this dim sum favorite at home, so there's no need to visit a restaurant!

Course Breakfast, Dessert

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Servings 4

Calories 320kcal

Ingredients

For the Red Layer (Brown Sugar Layer):

• 125 g water chestnut flour 1 cup
• 60 g brown sugar ½ cup
• 500 ml water 2 cups

For the White Layer (Coconut Milk Layer):

• 125 g water chestnut flour 1 cup
• 60 g white sugar ½ cup
• 250 ml coconut milk 1 cup
• 250 ml whole milk 1 cup

Instructions

Prepare the Red Layer (Brown Sugar Mixture)

• In a large bowl, combine 1 cup of water chestnut flour(125g) with 2 cups of water (250ml). Stir thoroughly using chopsticks or a whisk until the flour is completely dissolved and smooth.
• Strain the mixture into another clean container to remove any lumps or undissolved particles.
• In a small pot, add 2 cups of water(250ml) and 60g of brown sugar. Heat over low heat, stirring constantly until the sugar dissolves completely. Once it reaches a boil, turn off the heat.
• Quickly add 1 spoonful of the strained water chestnut mixture to the boiling sugar water, stirring rapidly to combine. This step helps the sugar water and flour mixture blend smoothly.
• Slowly pour the brown sugar mixture back into the remaining water chestnut flour mixture, stirring constantly to create a smooth, thick batter. Set this mixture aside.

Prepare the White Layer (Coconut Milk Mixture)

• In another large bowl, combine 1 cup of water chestnut flour(125g) with 2 cups of whole milk (250ml). Stir thoroughly until fully dissolved.
• Strain the mixture into another clean container to ensure a smooth texture.
• In a small pot, heat 2 cups of coconut milk (250ml) with 60g of white sugar over low heat, stirring until the sugar is fully dissolved. Once it reaches a boil, turn off the heat.
• Quickly add 1 spoonful of the strained water chestnut milk mixture to the boiling coconut milk mixture, stirring rapidly to combine.
• Slowly pour the coconut milk mixture back into the remaining water chestnut and milk mixture, stirring constantly to achieve a smooth, even batter.

Steam the Layers

• Prepare a heatproof container, such as a stainless steel bowl or glass dish, and set up a steamer with enough water. Bring the water to a boil over high heat.
• Once boiling, ladle a small amount of the brown sugar mixture into the container, ensuring it covers the bottom evenly to form the first layer. The layer should be about 3-5mm thick.
• Place the container in the steamer, cover, and steam for 2-3 minutes or until the layer sets. You'll know it's ready when the surface is firm, with no visible liquid.
• Once the first layer is cooked, pour a small amount of the coconut milk mixture over the brown sugar layer to create the second layer. Spread it evenly, and steam for another 2-3 minutes until set.
• Continue alternating layers, steaming each for 2-3 minutes, until you've made 5 layers of brown sugar mixture and 4 layers of coconut milk mixture.
• After the final layer is steamed and set, remove the container from the steamer and place it on a cooling rack. Allow the cake to cool completely before slicing.

Cooling and Serving

• Once fully cooled, gently run a knife around the edges of the container and invert the cake onto a cutting board.
• Slice the Water Chestnut Cake into small squares and serve. Enjoy this beautifully layered, creamy dessert!

Nutrition

Calories: 320kcal | Carbohydrates: 46g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 8mg | Sodium: 50mg | Potassium: 363mg | Fiber: 2g | Sugar: 35g | Vitamin A: 104IU | Vitamin C: 2mg | Calcium: 110mg | Iron: 3mg