Water chestnut cake

 
     Water chestnut cake is refreshing, perfect as Summertime dessert.  It is also one of the usual dessert that Cantonese would like to have for their Chinese New Year celebration.

 I have made this many times for the family gatherings.  We all loved it.  It is very good dessert.
 Best eaten when it is chilled.





Recipe from: Christine's recipe
Yield: one square pan 15.4cm x 5cm (depth)
Ingredients:

600ml water
100g water chestnut flour
2 tsp corm starch / cornflour
2 tsp oil
50g white sugar
50g brown sugar, finely chopped
8 water chestnuts, fresh / frozen / canned, roughly chopped

Note: I made double batches here

You can easily get these ingredients from the Asian grocery shop

Dissolve the sugars
 chopped chestnut and flour mixture ready by the side.

In low heat, constantly stirring the mixture until it thickens

It has thickened and ready to be steamed.

transfer to a greased pan, covered with aluminium foil
ready to get steamed

done and let it cool completely

inverted

Method
1.  Grease pan with a little oil.

2.  Prepare a few things :
a. chopped brown sugar.
b. dissolved chesnut flour and corn starch with 300ml water.  Drain through a fine sieve. Stir in the oil and mix well.
c. chestnut finely chopped

3.   Bring chopped brown sugar, white sugar into a large pot filled with 300ml water.  Get it boiled. Add in chesnut. Now, lower heat,  gradually stir in flour mixture. Constantly stirring until mixture become thickened and smooth (note: careful not to burn the bottom).

4.  Immediately pour the batter into the prepared greased pan.  Wet a spoon, now level the surface of the top. Cover the batter with a foil. Get it steamed for 30 to 35 minutes, insert a skewer deep down, if it's come out clean, it's done.

5.  Remove from the steam, let it cool completely ( I normally let it rest in fridge overnight).

6. Slice it into pieces, best eaten after chilled.  Or, you may like to get it pan fried.

cooling dessert