WATER CHESTNUT CAKE (馬蹄糕)

Printer friendly version

 

INGREDIENTS:

    80g water chestnut (Note 1), chopped coarsely 

 

(A) 

    150g water chestnut (Note 1)

    150g water

 

(B)

    150g water chestnut powder

    200g water

 

(C)

    200g sugar

    700g water

   

   

 

METHOD:

 

  1. Lightly grease a 7 inch square pan with vegetable oil. Set aside.

  2. Puree (A) in a blender. Set aside.

  3. Mix water chestnut powder and water of (B) to get a paste. Side aside.

  4. Combine sugar and water of (C) in a pan. Bring to boil. Make sure all the sugar is dissolved. Add chopped water chestnut and water chestnut puree. Remove from stove.

  5. Pour paste of Step (3) slowly into (4). Keep stirring while pouring. You will get a very thick paste.

  6. Pour paste in (5) into prepared square pan. Steamed over rapid boiling water for 45 minutes.

  7. Remove cake from steamer (Note 2). Let cool completely before chilling water chestnut cake (still in its pan) overnight.

  8. Remove cake from its pan. Cut into rectangles. Serve.

 

NOTE:

 

  1. Peel, clean and weigh.

  2. The cake looks soft and uncooked while it is still hot. It firms up after chilling.

  3. Keep water chestnut cake chilled at all times.

Made on 23-10-04

Written on 24-10-04

 

2003-2004 Copyright ©Jo's Deli Bakery. All rights reserved. No part of this webpage may be reproduced or transmitted in any form or by any means without the prior written permission by Jo's Deli Bakery.