Coconut Water Chestnut Pudding is a beloved Cantonese dessert known for its beautiful two-tone layers, bouncy texture, and refreshing sweetness. This version enhances the classic recipe with Ship Brand (帆船牌) Golden Slab Sugar for the golden chestnut layer, and Ship Brand Raw Cane Sugar for the coconut milk layer. The result is a cleaner sweetness, smoother consistency, and more elegant flavour balance.

This recipe is beginner-friendly and delivers a polished finish with clear layers and a soft, springy bite. The golden layer is sweet and translucent, while the creamy coconut layer adds fragrance and richness. Each bite is cooling, satisfying, and perfect for afternoon tea or festive gatherings.

Ingredients

Yellow Layer

• 125g water chestnut flour

• 500g water

• 200g Ship Brand Golden Slab Sugar
  👉 https://yuentungsugar.com/en/collections/slab-sugar/products/golden-slab-sugar_600g

White Coconut Layer

• 125g water chestnut flour

• 80g water

• 150g milk

• 40g Ship Brand Raw Cane Sugar
  👉 https://yuentungsugar.com/en/collections/brown-sugar/products/raw-cane-sugar

• 400g coconut milk

Step-by-Step Instructions

1. Prepare the Yellow Batter

Mix 125g water chestnut flour with 500g water until completely smooth. It’s important to blend until no dry granules remain, ensuring a silky final texture.

2. Strain for Extra Smoothness

Pass the mixture through a fine sieve to remove any lumps. This guarantees a refined, tender mouthfeel after steaming.

3. Cook the Sugar Syrup

Boil 200g Golden Slab Sugar with 300g water until fully dissolved. This sugar brings a warm, mellow sweetness that elevates the chestnut layer.

4. Combine Syrup with Batter

Slowly pour the syrup into the batter while stirring to prevent clumping. Cook until the mixture becomes glossy and slightly thickened. This forms the perfect yellow layer base.

5. Prepare the White Coconut Batter

Mix water chestnut flour, water, milk, and Raw Cane Sugar until smooth. Then add coconut milk. The aroma instantly becomes rich and inviting.

6. Ensure Full Dissolution

Stir until the batter is completely lump-free. A silken batter produces a clean, glass-like coconut layer.

7. Steam Layer by Layer

Brush the mold with oil. With the steamer fully boiling, add a thin layer of the yellow mixture and steam for 3 minutes until translucent.

8. Add the White Layer

Pour a thin layer of the coconut mixture and steam until set. Alternate yellow and white layers to build the signature thousand-layer effect.

9. Extend the Final Layer

Steam the last layer for an additional 2 minutes to ensure all layers are fully cooked without raw spots.

10. Cool Completely Before Cutting

Let the pudding cool fully before removing from the mold. Once set, slice into neat squares to reveal the beautiful golden-white pattern.

11. Serve Chilled for Best Texture

Refrigeration enhances the pudding’s signature bounce and makes the flavours cleaner and more refreshing.

Why Ship Brand Sugars Make This Dessert Better

Using Ship Brand sugars ensures consistency, clarity, and balanced sweetness:

• Golden Slab Sugar delivers a warm, refined sweetness ideal for the translucent yellow layer.

• Raw Cane Sugar adds natural aroma and smoothness to the rich coconut layer.

• Both sugars dissolve cleanly, improving overall texture and brightness.

• They help home cooks achieve a polished, professional-looking layered dessert.

Purchase the sugars used in this recipe:
🟡 Golden Slab Sugar
https://yuentungsugar.com/en/collections/slab-sugar/products/golden-slab-sugar_600g

🤍 Raw Cane Sugar
https://yuentungsugar.com/en/collections/brown-sugar/products/raw-cane-sugar

Explore more Ship Brand dessert sugars:
www.yuentungsugar.com

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