Chinese Water Chestnut Cake 馬蹄糕
This Chinese Water Chestnut Cake is unique in its taste. It's subtle. It's not totally a jelly though it has the translucent characteristics of jelly when hot. And it's not really a cake at all either. Its texture is harder than jelly and it's not too sweet and there is the wonderful crunchy fresh sweetness of the water chestnut bits.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 cups plus 1/2 cup water, 590 ml
- 1 1/2 slabs slab sugar 片糖, 98g or 1/2 cup
- 2 cups fresh water chestnut, diced small (about 8 chestnuts)
- 4 oz water chestnut flour 馬蹄粉, 115g
Instructions
- 1
Stir 1/2 cup water into water chestnut flour.
- 2
In medium pot heat the rest of water and sugar slabs over medium heat, stirring until the sugar is completely melted.
- 3
Add in the diced chestnuts and let simmer for 30 secs.
- 4
Turn off the heat, give the water chestnut flour and water mix a thorough stir and then pour into the sugar water while stirring constantly. The batter should thicken up quite a bit.
- 5
When completely mixed with no lumps pour into lightly oiled pan. Bang the pan lightly a few times on the counter to pop any trapped air bubbles.
- 6
Steam in steamer over high heat for 20-30 mins or until set and translucent.
- 7
Let cool completely in the pan, then pull at cake edges with fingertips to loosen the cake all around and then gently pull the entire cake out.
- 8
To serve, slice into 1/2 inch thick slices and fry lightly on both sides until golden and heated through.