Water Chestnut Cake 马蹄糕
(Recipe adapted from here)
100g water chestnut flour
2 tsp cornflour
2 tsp oil
50g white sugar
50g brown sugar
12 fresh water chestnuts, roughly chopped
1. Grease the pan with a little of oil in order to help remove the cake from it at ease.
2. Dissolve the water chestnut flour with 300 ml
of water & cornflour completely. Drain through a fine sieve. Stir in 2
tsp oil. Set aside.
3. Put the other 300 ml of water, together with
white & brown sugar into a deep pot. Cook until the sugar
dissolves completely. Bring it to boil. Add the water chestnuts. Reduce
the heat to low. Stir in the dissolved water chestnut flour mixture.
Immediately stir to combine well into a thick but smooth batter. Make
sure not to let the batter stick to the bottom.
4. Pour the batter into the greased pan. Use a spatula, wet with some water, to level the surface. Cover with foil &
steam in a wok for about 30minutes, or until the
cake turns translucent.
Yes, mine is crunchy especially after refrigeration. But if you fry it in wok it should be softer :)
May I know where to buy water chestnut flour in Singapore
phoon huat :)
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