-
Soak the water chestnut starch and
wheat starch in 2 cups of the water.
-
Stir in the coconut milk and condensed
milk.
-
Sift in the rice flour and glutinous
rice flour and stir until evenly mixed to form a batter.
-
Bring the remaining 4 cups of water to
the boil in a saucepan.
-
Add the sugar and simmer until
dissolved.
-
Leave to cool, then pour into the
batter and mix thoroughly.
-
Grease a cake tin and place it on the
upper tier of a steamer.
-
Pour 1 scoop of batter into the cake
tin, cover the steamer with a lid and steam for 10 minutes.
-
Remove the lid and pour another scoop
of batter into the cake tin and steam again, covered for 10
minutes.
-
Repeat scoop by scoop until the batter
is used up.
-
The last layer of batter should be
steamed for 20 minutes.
-
Remove and leave to cool.
-
Slice the pudding into small pieces,
then dip each slice in the beaten egg and shallow-fry in a greased
pan until both sides are golden.
-
Serve hot.
