Water chestnut cake
Overview
In all Cantonese teahouses, there will be this classic snack---horseshoe cake. It has been enduring for a long time and has been growing up with the Cantonese people. In Guangdong, almost every household can make it. The method and ingredients are very simple. Mix water chestnut powder with sugar water and then steam it. After steaming, the water chestnut cake is translucent, very tough, and does not break when broken. It is very sweet and refreshing, and has the effect of clearing away heat and digestion.
Tags
Ingredients
Steps
-
Wash the horseshoes and peel off the skin.
-
Pat lightly with a knife and cut into small pieces.
-
Pour the water chestnut powder into a large basin and add 300 grams of water. Stir the raw water chestnut powder slurry thoroughly.
-
Pour in the chopped water chestnuts.
-
After cleaning the small pot, add yellow sugar and the remaining 300 grams of water.
-
Cook over high heat until the sugar dissolves and turns into sugar water. When the sugar water fully boils, add 2 tablespoons of raw water chestnut powder.
-
Stir while adding, until it becomes a cooked paste like thick gravy when cooking.
-
Turn off the heat, pour the cooked slurry powder into the raw water chestnut slurry powder while it is hot, and stir quickly while adding it to make a semi-cooked slurry.
-
Pour the mixed batter into a plate, smooth it out, put it into a pot and steam over high heat for 30 minutes.
-
The steamed rice flour slurry is cooked and becomes transparent.
-
After cooling, you can unmold it.
