water chestnut jelly cake

By foodiva

Ingredients

• 125 g water chestnut flour
• 5 fresh water chestnut or you can use canned one too
• 2 slabs of sugar pieces (around 190g, this can be replaced by brown sugar or white sugar)
• 700 ml water

Details

Servings 8
Preparation time 20mins
Cooking time 40mins
Adapted from chinasichuanfood.com

Preparation

Step 1

Stir fry

Water chestnut known as 马蹄 in Chinese, is a popular fruit, which has a unique sweetness and comforting crisp texture. Traditionally, housewives mainly make Chinese water chestnut cake to celebrate Chinese New Year along with other Chinese style cakes like radish cake. However the chilled version is a great dessert for summer days too. You may find that the cake has a brown color, which is actually bought by the sugar. If you prefer to have a more lighten one or even white one, simply replace the brown sugar partially or completely by rock sugar.

Soak the water chestnut flour with 150ml water for around 10 minutes. And during the process, dissolve sugar with the left water over slow fire.  Cook the chopped water chestnut for a small while and immediately stir the sugar water to soaked flour. At this time, you will get a thick batter.

And in order to make the cake as square as possible, I use an 8 inch and 50cm high square baking pan. However just make sure you get a large enough steam set up or you can either make less each time or store the batter in two square or rectangular steamers separately.

cool down completely and then cut into thick slices.

Yield:

2 slabs of sugar pieces (around 190g, this can be replaced by brown sugar or white sugar)

In a deep plan, add the left water and the sugar pieces, heat over slow fire until the sugar is completely dissolved. Bring to boil and add minced fresh water chestnut in. Stop fire until the content begin to boil again.

After the sugar water boils, stir the sugar water slowly to the square pan for soaking the flour in first step immediately. During the process, keep stirring the flour water to avoid the flour settling to the bottom. After adding the boiling sugar water, the batter will become really thick. Shake it slightly to trowel.

Cook down completely and then cut it into thick slices. In summer days, it can be directly served cold after stored in fridge. And in winter days, pan-frying the cake and serve hot.

You can enjoy them directly or store the left in refrigerator. And in winter days, pan-frying them for re-heat.

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