Water Chestnut Cake
Cuisine: Chinese dim sum
Prep time: 
Cook time: 
Total time: 
  • 115g water chestnut flour
  • 250ml water (1 cup)
  • 500ml water (2 cups)
  • 125g rock sugar
  • 1 tbsp dried osmanthu flower (optional)
  • 4 fresh water chestnuts (peeled and crushed to pieces)
  1. Soak water chestnut flour and 250ml water together, stir well and set aside for later use.
  2. In a pot, boil 500ml water with sugar together until sugar dissolved. Add dried osmanthus water and bring to a boil again. Turn off heat and cover pot with lid for 10 minutes. Remove some dried osmanthus flowers with a fine sieve.
  3. strain water chestnut liquid (step 1 ) through a fine sieve.
  4. Bring osmanthus liquid to boil again, pour in the chopped water chestnut and stir well. Lower heat and pour water chestnut water slowly into the pot. Stir the mixture as you pour until mixture thickened. Stirring the mixture constantly to prevent the batter sticks at the bottom.
  5. Grease pan (7 x 5 inches) with little oil and pour chestnut paste into it. Steam at high fire for about 25 minutes until cake turns translucent or test it with a skewer inserted comes out clean.
  6. Leave water chestnut cake to cool before removing it from pan.
  7. Slice the water chestnut cake with a wet knife, serve immediately or chilled. Alternately pan fry the cake till golden brown on both sides with cooking oil if preferred.
  8. recipe adapted from here
I've added some dried osmanthus flowers in the water chestnut cake to give a little floral scent of osmanthus.
I chilled the water chestnut cake till next day before cutting.
Recipe by Anncoo Journal at https://www.anncoojournal.com/water-chestnut-cake/