INGREDIENTS:
140 g Water Chestnut Starch
190 g Sugar
250 g Skinned Water Chestnuts (chopped into small pieces)
3/4 cup water
1 1/2 cups Coconut Milk
1 cup Fresh Milk

1. Mix the water chestnut starch well with water, filter the mixture through a screen.
2. Boil the coconut milk, fresh milk and sugar over medium heat. Add in the shredded water chestnut and bring the mixture to a boil again.
3. Stir in the chestnut starch mixture.
4. Lightly coat a cake tin with oil before pouring the above mixture into it. Steam the chestnut paste over high heat for about 30 mins until it is cooked and firm.
5. Cook the cake, cut it into slices and serve.
6. As an alternative, you may want to shallow-fry the slices with a light cornflour coating.

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