Water Chestnut Cake is a popular snack in Guangdong, China, especially in Guangzhou. It’s a versatile treat, often found in tea houses and street-side breakfast stalls.
In my family, Water Chestnut Cake and its layered variation are favorites. Every time we visit a tea house, this dessert is a must-order!
Many families enjoy making this dim sum at home, not only because of its delicious taste but also because, like Taro Cake, it symbolizes good fortune.
If you’re a dim sum/dessert lover like me, here are some other recipes worth trying:
- Jujube Cake
- Tapioca Cake Recipe (Chinese Thousand Layer Cake)
- Layered Rice Cake (Bok Ji Chui)
- Pandan Layer Cake
- Steamed Cantonese Sponge Cake
- Chicken Feet Dim Sum
- Spicy Pickled Duck Feet
- Nian Gao (Chinese Sticky Rice Cake)
- Chinese Milk Cake
- Red Bean Cake
- Mung Bean Cake
- Taiwanese Pineapple Cake
- Wife Cake – Sweetheart Cake
- Red Bean Soup With Lotus Seed
A perfectly made Water Chestnut Cake should be soft, moist, and delicately sweet. When picked up with chopsticks, it should have a slight wobble—this is the hallmark of perfection!
After numerous attempts, I finally created a refreshing and delicious Water Chestnut Cake thanks to tips shared by experienced cooks.
Ingredients
- 100g Water Chestnut Flour
- 250g Water(for mixing the flour)
- 300g Water(for making the caramel syrup)
- 60g Granulated Sugar(for caramel)
- 60g Slab Sugar
- 8Water Chestnuts, finely chopped or sliced
Instructions
1. Prepare the Batter
- In a clean bowl, combine 100g water chestnut flourwith 250g water.
- Stir well using chopsticks or a whisk until the flour dissolves completely with no lumps.
- Strain the mixture to remove any impurities, creating a smooth batter. Set aside.
2. Make the Caramel Syrup
- Heat 60g granulated sugar in a non-stick pan over low heat, stirring constantly to ensure even heating.
- As the sugar melts, it will darken from light yellow to deep brown. Be patient and avoid burning it.
- Once caramelized, carefully add 300g boiling water(watch out for steam). Stir to dissolve the caramel.
- Add 60g slab sugar and the chopped or sliced water chestnuts. Cook until the sugar melts and the syrup thickens. Remove from heat.
3. Create the Combined Batter (生熟浆)
- While the caramel syrup is hot, take two scoops of the prepared batter and stir it into the syrup quickly to form a thin, cooked paste.
- Pour this paste back into the remaining batter, mixing thoroughly to create the final combined batter.
4. Steam the Cake
- Boil water in a steamer. Grease a tray or heatproof container lightly with oil to prevent sticking.
- Pour the combined batter into the tray, tilting to spread it evenly.
- Steam over high heat for 20 minutes, ensuring sufficient steam throughout.
5. Cool and Serve
- Once steamed, remove the cake and allow it to cool at room temperature. Cooling helps the cake set and improves its chewy texture.
- Slice into small pieces and serve. Enjoy it plain for its natural sweetness and chewy texture, or pair it with coconut milk or condensed milk for added flavor.
This Caramel Water Chestnut Cake is a delightful treat and an eye-catching addition to any table. Try it today—it might just become a new favorite in your home!
Water Chestnut Cake: The Secret to a Classic Cantonese Dessert
Water Chestnut Cake is a popular snack in Guangdong, China, especially in Guangzhou. It’s a versatile treat, often found in tea houses and street-side breakfast stalls.
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Servings: 4
Calories: 91kcal
Ingredients
- 100 g Water Chestnut Flour
- 250 g Water for mixing the flour
- 300 g Water for making the caramel syrup
- 60 g Granulated Sugar for caramel
- 60 g Slab Sugar
- 8 Water Chestnuts finely chopped or sliced
Instructions
Prepare the Batter
- In a clean bowl, combine 100g water chestnut flour with 250g water.
- Stir well using chopsticks or a whisk until the flour dissolves completely with no lumps.
- Strain the mixture to remove any impurities, creating a smooth batter. Set aside.
Make the Caramel Syrup
- Heat 60g granulated sugar in a non-stick pan over low heat, stirring constantly to ensure even heating.
- As the sugar melts, it will darken from light yellow to deep brown. Be patient and avoid burning it.
- Once caramelized, carefully add 300g boiling water (watch out for steam). Stir to dissolve the caramel.
- Add 60g slab sugar and the chopped or sliced water chestnuts. Cook until the sugar melts and the syrup thickens. Remove from heat.
Create the Combined Batter (生熟浆)
- While the caramel syrup is hot, take two scoops of the prepared batter and stir it into the syrup quickly to form a thin, cooked paste.
- Pour this paste back into the remaining batter, mixing thoroughly to create the final combined batter.
Steam the Cake
- Boil water in a steamer. Grease a tray or heatproof container lightly with oil to prevent sticking.
- Pour the combined batter into the tray, tilting to spread it evenly.
- Steam over high heat for 20 minutes, ensuring sufficient steam throughout.
Cool and Serve
- Once steamed, remove the cake and allow it to cool at room temperature. Cooling helps the cake set and improves its chewy texture.
- Slice into small pieces and serve. Enjoy it plain for its natural sweetness and chewy texture, or pair it with coconut milk or condensed milk for added flavor.
Tried this recipe? Tag me on Instagram!Do you make this recipe? I’d love to see it! Tag me on Instagram at @yumofchina.
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Nutrition
Calories: 91kcal | Carbohydrates: 23g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 12mg | Potassium: 78mg | Fiber: 2g | Sugar: 17g | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg
