Crystal clear water chestnut cake

Overview

I’ve always wanted to make water chestnut cake, but I can’t buy water chestnut powder anywhere. Today I made water chestnut cake using wheat starch and mung bean flour. It tastes pretty good.

Tags

• snacks
• cantonese cuisine
• brown sugar
• clear water
• horseshoe
• mung bean flour
• wheat starch

Ingredients

Steps

1. 1 Wash the water chestnuts, peel and mince them.

   

2. 2 Take a clean bowl and pour 50 grams of mung bean powder.

   

3. 3 100g wheat starch.

   

4. 4 Mix wheat starch and mung bean flour evenly.

   

5. 5 Pour 150 ml of water into the pot, add a piece of brown sugar, cook until the sugar piece melts, let cool and set aside.

   

6. 6 Pour 200 ml of water into the powder and mix well.

   

7. 7 Pour the powder slurry into the cooled brown sugar water and bring to a boil over medium heat.

   

8. 8 Cook and stir until the slurry becomes thick and transparent and cannot be stirred. This step is very important, be sure to stir while cooking.

   

9. 9 Pour the chopped water chestnuts into the cooked batter.

   

10. 10 Mix well.

    

11. 11 Pour into a shallow dish and smooth with the back of a spoon.

    

12. 12 Let cool before cutting into pieces.