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.

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.

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.

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!