Water Chestnut Cake is a traditional Chinese recipe for a classic dessert of a cake made from water chestnut puree mixed with water chestnut flour and which is steamed to cook. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Water Chestnut Cake.
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This is a rather unusual Chinese cake that can either be served cold or can be served hot and fried. Water chestnut cake (馬蹄糕) is traditionally served for Chinese New Year.
Ingredients:
150g water chestnut flour
350ml water
450g tinned water chestnuts, drained and chopped
40g lard
150ml milk
270g sugar
Method:
Sift the water chestnut flour into a bowl and gradually mix-in half the water. Beat to yield a soft batter. Meanwhile add the water chestnuts, lard, milk, sugar and the remaining water to a large pan. Bring to a boil, stirring continually. Add a third of the flour and continue stirring until the mixture comes to a boil again.
Remove from the heat and allow to cool for 2 minutes then gradually add all the remaining water chestnut flour mix, beating all the while.
Prepare a deep 20cm cake tin by brushing with oil. Pour the batter into this then securely cover the top of the cake tin with buttered foil or greaseproof paper, tying with string to hold in place. Place the tin in a large saucepan half-filled with water. Bring to a boil, add the lid then reduce to a simmer and steam for about 30 minutes. When done, remove from the heat and allow to cool completely.
This steamed cake can either be served cold, cut into slices or it can be fried in a little groundnut oil until golden brown on all sides.
