Water Chestnut Cake Recipe – Chinese Famous Dim Sum
Water Chestnut Cakes are a well-known snack in Guangdong, China, especially in Guangzhou Province.
Servings 3
Ingredients
- 125 g Water Chestnut powder
- 280 g Water
- 130 g White sugar The amount of sugar can be increased for a sweeter cake
- 280 g Water
- 85 g Water Chestnut Grain
- 50 g Water Chestnut powder
- 125 g Coconut Milk
- 50 g Icing Sugar powdered sugar
- 62.5 g Coconut milk
- 62.5 g Water: 62.5g my coconut milk is thicker, so I adjusted the amount of water accordingly
Instructions
- After the Water Chestnut is peeled, gently smash it with the back of the knife. Some large pieces of the knife can be cut twice.
- Put 125g Water Chestnut powder into the bowl, add 280g of water, stir evenly with a whisk to make a slurry.
- Put the sugar into a pan and heat until golden (it will look like the picture below).
- Add 280g of water, boil until the sugar melts, add 85g Water Chestnut grain and turn off the flame.
- Mix the slurry of Step 2* with the whisk again, then slowly pour it into the Step 4* sugar water, and mix it evenly with the whisk. The sugar will gradually turn gelatinous. (note that you should slowly pour whilst stirring constantly, or it will form a block.)
- Pour into the mold (you do not need to apply oil), cover with plastic wrap (this is so the water from the steamer doesn’t affect the cake).
- After the water in the steamer is boiling, put it in and steam for about 35 minutes. Adjust the time according to the size and thickness of the cake and mold.
- After steaming, tear off the plastic wrap, and then release the mold after cooling (the colder the better). Your cakes are now done and you can enjoy!