Layered Water Chestnut Cake (双色马蹄糕)

Ingredients 

Water Chestnut Starch - 250g
Coconut milk - 3/4 cup
Brown sugar - 100 g
Water - 2 and 3/4 cups

Steps 

1. Boiling 1 and 3/4 cup water and dissolve the brown sugar in it.
2. Split the water chestnut starch into two mixing bowl, 125g each. In one bowl, add coconut milk and 1 cup of water, make sure the starch is fully dissolved. In the other bowl, add brown sugar water to fully dissolve the starch.

3. Put a 9" glass pie pan in steamer, pour 1/2 cup white barter in pan, steam for 2-3 minutes, then pour 1/2 cup brown barter in pan, steam for 2-3 minutes. Layer then up until you run out of barter.

4. When the cake is cool, take out of the pan and serve.