Water chestnut cake

Water chestnut cake is a classic, lightly sweet Chinese treat with a smooth, bouncy bite and pops of crunchy water chestnut throughout. Made with water chestnut flour and brown sugar for a clean caramel-like sweetness, it’s delicious served chilled, warm, or pan-fried for a crisp edge and soft centre.

Ingredients

• 350 G Water chestnut
  
• 280 G Water chestnut flour
  
• 150 G Brown sugar
  
• 4 Cups Water
  
• 1.5 Tablespoons Oil
  

Steps

1. Water chestnuts peeled
   
2. Put water chestnut in a ziplock bag and pressed with the side of a chopping knife. Set aside.
   
3. Dissolve water chestnut flour in 1.5 cups water and sieve to remove impurities.
   
4. Boil brown sugar in 2.5 cups water until sugar dissolved. Turn off heat. Sieve to remove impurities.
   
5. Bring sieved sugar water back to boil. Add pressed water chestnuts. Cover the lid and boil for 5 minutes. Note carefully to prevent spilling. Then add 1.5 tablespoons oil and mix.
   
6. Mixed water chestnut water thoroughly. While mixing add in hot sugar water with water chestnuts.
   
7. Continue to mix until it turns into a smooth paste.
   
8. Pour the paste into the oiled cake tin and steamed for 50 minutes.
   
9. Done.
   
10. Cooled before unmold. Can have it cold, warm or fried.
    
11. I prefer fried ones.
    

Languages

Wasserkastanienkuchen - Deutsch (German) version
Pastel de castañas de agua - Español (Spanish) version
Gâteau aux châtaignes d'eau - Français (French) version
Kue kastanye air - Bahasa Indonesia (Indonesian) version
torta di castagne d'acqua - Italiana (Italian) version
クワイケーキ - 日本語 (Japanese) version
물밤 케이크 - 한국인 (Korean) version
เค้กเกาลัดน้ำ - แบบไทย (Thai) version
荸荠糕 - 简体中文 (Simplified Chinese) version
荸薺糕 - 香港繁體中文 (Traditional Chinese - Hong Kong) version