If using fresh water chestnuts, peel off the skin and dice them finely. I like to make them into tiny bits to make it easier to chew and fit into the small molds.

3 cups for water chestnut micture, 1 cup water chestnut flour, 2 cups water

3 cups for brown sugar mixture, 1 cup of brown sugar slab, 2 cups water

Mix well and strain the mixture to make it smoother. This separates large granule particles and leaves you with a smoother mixture. If you have large granules, the translucent appearance will be affected.

Then, place the brown sugar slab in a pan and dissolve it with 2 cups of water on medium heat.

Stir continuously and let the brown sugar melt completely.

Once the sugar is completely melted, turn off the heat.

Afterward, give the flour water mixture a good mix and add a spoonful of flour water to the brown sugar water.

As you add the flour water mixture, make sure to stir immediately. The brown sugar mixture should become sticky and syrupy.

Stir well and let it cool to around 80 degrees (176°F).

Then, combine the brown sugar water with the flour water mixture.

Add the chopped water chestnuts and stir thoroughly.

Pour the mixture into your chosen mold.

Next, prepare a steamer with water and let it boil.

Steam for 5 minutes once the water boils.

For the second batch, steam another plate of your chosen mold. In my video, I used fish mold for the second batch.

Allow them to cool before unmolding.

If you used a larger square or rectangular mold, you can then cut the mold into smaller sizes according to your desired shape and size.

Enjoy a smooth and crunchy cake of water chestnuts with the family!