Water chestnut cake, a beloved traditional treat in Hong Kong and throughout Chinese communities, is a delightful blend of subtly sweet and wonderfully chewy textures. This seemingly simple dessert holds a special place in many hearts, often enjoyed during festive occasions like Chinese New Year. Its delicate flavour profile, achieved through a harmonious balance of ingredients, makes it both refreshing and satisfying. Forget complicated recipes and expensive ingredients; this version is surprisingly easy to make at home, using readily available pantry staples. The result is a cake that’s both elegant and delicious, perfect for sharing with loved ones.
This easy Hong Kong water chestnut cake recipe simplifies the process without compromising on flavour. We'll guide you through each step, from preparing the water chestnuts to achieving the perfect cake consistency. Ready to embark on this culinary adventure and create your own batch of this irresistible dessert? Let's dive into the step-by-step instructions.
Tools Needed
- loaf pan
- whisk
- pan
- steamer
Ingredients
- Peeled water chestnuts
- Custard powder
- Wheat starch
- Sugar
- Water: 400 grams
Step-by-Step Instructions
Step 1. Prepare the Batter
- Mix water chestnut flour, wheat starch, and custard powder together.
- Whisk the dry ingredients with 400 grams of water until smooth.
Step 2. Cook the Water Chestnut Filling
- Wash and drain water chestnuts, then cut into tiny pieces.
- Mix sugar with the remaining water, add water chestnut pieces and bring to a boil.
- Reduce heat, add the water chestnut flour mixture, whisking continuously until thickened and translucent.
Step 3. Steam and Cool the Cake
- Pour the mixture into a loaf pan, smooth the top, and steam at high heat for 30 minutes.
- Let the cake cool, then refrigerate.
Step 4. Pan-fry and Serve
- Cut the cake into thick slices and pan-fry in a little oil over medium-low heat until golden brown.
Read more: Sugar-Free Red Date Cake: A Healthy Chinese New Year Treat
Tips
- Use peeled and vacuum-packed water chestnuts for better taste and texture.
- Partially cook the mixture before steaming to prevent water chestnuts from floating to the top.
Nutrition
- Calories: Insufficient data
- Fat: Insufficient datag
- Carbs: Insufficient datag
- Protein: Insufficient datag
FAQs
1. Can I substitute the water chestnuts with another ingredient?
While water chestnuts are key to the cake's texture, you could try finely diced jicama or even firm tofu for a slightly different, but still pleasant, result. However, the texture will vary.
2. How can I store leftover water chestnut cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. It's best enjoyed at room temperature.
This easy recipe allows you to experience the delightful taste of traditional Hong Kong water chestnut cake without the fuss. Enjoy this delicious treat with family and friends during Chinese New Year or any time you crave a subtly sweet and satisfying dessert. Happy baking!