Water chestnut cake
Overview
Horseshoe cake is a traditional dessert snack in Guangdong Province, Fuzhou, Fujian Province and southern Fujian. According to legend, it originated in the Tang Dynasty and was steamed by mixing sugar water with water chestnut powder. Water chestnut, also known as horseshoe in Cantonese, hence the name. It is dark brown in color, translucent, can be folded without cracking, and can be popped without breaking. It is soft, smooth, refreshing, and tough at the same time, and has a very sweet taste. The water chestnut cake has a sweet taste and melts in the mouth. There are many mosquitoes in summer, and it is very easy to be bitten by mosquitoes after eating the water chestnut cake. It is recommended not to go out after tasting the delicious food to avoid being bitten by mosquitoes, and take anti-mosquito measures indoors. The phosphorus contained in water chestnuts is the highest among root vegetables. It can promote human growth and development and maintain physiological functions. It is of great benefit to the development of teeth and bones. It can also promote the metabolism of sugar, fat, and protein in the body and regulate acid-base balance. Therefore, water chestnuts are suitable for children to eat. Water chestnuts have a certain effect on inhibiting bacteria, and are also effective in lowering blood pressure and preventing and treating cancer. Water chestnuts contain crude protein and starch, which can promote large intestine peristalsis. The crude fat contained in water chestnuts has a laxative effect and can be used to treat constipation. Water chestnuts are tender and rich in fluid, which can treat fever, thirst, wounds, and diarrhea. It has a certain auxiliary therapeutic effect on diabetic patients with excessive urination. Decoction of water chestnuts can diuretic and relieve stranguria. It has a certain therapeutic effect on those with stranguria and astringent urination. It can be used as a good dietary therapy for patients with urinary tract infections. Water chestnuts also contain an antiviral substance that can inhibit meningococcal and influenza viruses and can be used to prevent the spread of meningococcal meningitis and influenza.
Tags
Ingredients
Steps
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I use this brand of water chestnut powder
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Dissolve 500g of water chestnut powder with 1 liter of water
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Sieve and set aside
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Cut the water chestnuts into pieces and set aside
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1.2 liters of water, add 1000g of brown sugar and rock sugar, bring to a boil over high heat. (I prefer brown sugar, and the color produced by brown sugar is more beautiful, so my brown sugar ratio is larger)
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Add the water chestnut cubes, continue to boil, turn off the heat and set aside.
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After the sugar water is cooked, remove the gas stove and let it cool for about 1 minute, which is about 80 degrees. Add two or three tablespoons of water chestnut powder and stir clockwise. (At this time, the sugar water thickens, a bit like jelly, and becomes transparent.) At this time, you still have to stir with your hands at a constant speed. This step is very important. The current state must be thick, otherwise the mixture made in the next step will be too thin and the steamed water chestnut cake will sink to the bottom. But it should not be too thick, otherwise it will not blend well with the water chestnut powder behind it, and it will clump when steamed. This is also an important reason why the sugar water needs to cool for a while after boiling.
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While stirring, slowly pour the remaining water chestnut liquid into the sugar-water mixture in the previous step. At this time, the mixture is opaque and thick. A bit like a paste state.
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Take two deep plates and brush them with a layer of corn oil.
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Pour in the mixture
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Put in the steamer and steam over high heat for about 20 minutes. The water chestnut cake will become transparent. When inserting chopsticks into it, it will be clear of powder.
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Let the water chestnut cake cool, cut into pieces, and serve immediately.
