Water Chestnut Cake (Bu Bu Kao Sheng) is a Cantonese dessert served for Chinese New Year. The recipe uses water chestnuts, water chestnut flour, coconut milk and fresh milk.
Mix the water chestnut starch well with water, filter the mixture through a screen.
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.
Stir in the chestnut starch mixture.
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.
Cook the cake, cut it into slices and serve.
As an alternative, you may want to shallow-fry the slices with a light cornflour coating.
Tip: You can buy water chestnut starch in Asian grocery stores or online.