Peel the water chestnuts and chop them in small cubes (or shred them
Mix the 450ml water with the water chestnut powder. Make sure it’s well stirred and then pass it through a sieve.
Oil your container and make sure your steamer is ready.
Boil 475ml water and dissolve the rock sugar in it, it might take a while if you have big lumps of rock sugar. Keep stirring. When it’s all dissolved, put your water chestnuts in for 1 minute.
Pour the water chestnut powder mixture in while stirring, turn off the heat. Keep stirring for 1 minute.
Pour into the container and steam for about half an hour or until the cake has become translucent.
Let it cool and it should still be a bit wobbly. Chill in the fridge overnight to firm it up, then slice it and pan fry with tiny bit of oil. The outside should be a bit crispy and inside all soft and gooey!