If you have been reading my blog, you probably aware that I did this before but the plain version. With the yellow rock sugar that I used, my water chestnut cake turned out white, not the result that I was looking for. So, this time I played with the recipe and used Malaysia's Gula Melaka and added the chopped water chestnuts. It turned out so much better, love the fragrant of Gula Melaka that I could taste with each bite as well as the added crunch from the water chestnuts. It is really refreshing eaten it cold straight from the refrigerator. I prefer this instead of pan-frying it with batter, less grease thus healthier.
This will be the way I am making this in the future until I am out of the Gula Melaka, then the other substitute that I could think of will be the Chinese brown sugar in bar shape. That would give me the color that I want but with different fragrant.