Thursday, February 2, 2017

Water Chestnut Cake

This Chinese New Year, I have been making water chestnut cake for my family and friends. It is actually one of the dim sums that I like to eat the most when I go to yumchar. My mother-in-law taught me to make this and I was so surprised at how easy it was to make. The best thing is... it doesn't need to be steamed! It can be done within 30 minutes! And when you give it to friends and family, they will be impressed and amazed. 

Water Chestnut Cake (馬蹄糕 dim sum)
(23cm x 11cm x 8cm loaf tin)
200g water chestnut flour
300g warm water
10 water chestnuts
900g water
2 slabs of brown sugar (160g)

Preparation: Grease the loaf pan or any container you are using for easy removal.
  1. Dissolve the water chestnut flour in the warm water. Set aside.
  2. Peel the water chestnuts with a small knife or peeler. Dice the water chestnuts.
  3. Put the water and sugar slabs in a deep pot. Cook until the sugar completely dissolves. Bring it to a boil.
  4. Add diced water chestnuts and cook for a few minutes.
  5. Reduce to low heat. Give the dissolved water chestnut flour mixture another good stir before combining with the cooking mixture in the pot. Keep stirring to combine everything together. The batter should be thick and smooth.
  6. Pour the batter into a greased container. Let cool completely then chill in the fridge for it to set. The water chestnut cake will be harder after chilling but will soften again when you pan fry it. 
Slice the water chestnut cake and pan fry on low heat. Serve immediately with a nice cup of tea! :)

Here is the video!!



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