Ingredients:
85 g water chestnut starch
85 g glutinous rice flour
60 g wheat starch
60 g rice flour
1 C sugar
3 C water
1 C coconut milk
1/2 400 g tin condensed milk

Method:
1. Mix the water chestnut starch in 1 C of water.
2. Stir in coconut milk and condensed milk.
3. Sift in glutinous rice flour and rice flour to for an even consistency.
4. Bring the remaining water to boil and add sugar to dissolve
5. Cool for 5 minutes and then mix into the batter to combine thoroughly.
6. Pour mixture into a greased cake ti.
7. Steam for 1-2 hours or until firm but soft to touch.
8. Cool before cutting into pieces.

Makes 1 x 8 inch

Ingredients:
250 g glutinous rice flour
150 g wheat starch
2 C brown sugar
2 C water
1 t oil

Method:
1. Over low heat, melt the sugar in water and add in oil. Allow to cool for 10 minutes.
2. Sift the rice flour and starch into a mixing bowl.
3. Filter the syrup through a sieve into the flour mixture, continuously stirring to break up any lumps.
4. Strain the mixture into a greased cake tin.
5. Steam for 1-2 hours over moderate heat.
6. Allow to cool and cut into pieces before serving.