Osmanthus Coconut Milk Layer Cake

Dissolve the brown sugar slab in 500g water, add 50g osmanthus sugar, mix well, and let it cool for later use.

Mix 200g coconut milk and 240g milk together, pour in 90g water chestnut flour and stir until smooth with no lumps.

Mix the remaining 110g of water chestnut flour with the cooled sugar water, stirring until smooth with no lumps as well.

Start steaming in layers. Steam each layer for about 4–6 minutes; after setting, add the next layer. Repeat the process until the final layer, which should be steamed for 10 minutes. (If the sugar water layer releases liquid during steaming, pour it out and add a coconut milk layer instead.)

Wait for the layer cake to cool completely before cutting for better results!

Finished product