Q: Can I use canned water chestnuts instead of fresh ones for this recipe?
A: Fresh water chestnuts are recommended for the best texture and flavor, but canned ones can be used as a substitute if drained and rinsed well.
Q: What is the purpose of sieving the water chestnut flour mixture?
A: Sieving ensures a smooth texture for the batter by removing any lumps.
Q: How do I know when the cake is fully steamed?
A: The cake is done when there’s no white core and it doesn’t flow when tilted. The steaming time varies depending on the heat and thickness of the cake.
Caramel Water Chestnut Cake
Notes
Ingredients:
- 200ml Water Chestnut Flour
- 200g Fresh Water Chestnuts
- 100ml White Sugar
- Corn Oil (as needed)
- 400ml + 400ml Water (divided)
- 2 tablespoons (approx. 80ml) Water Chestnut Flour Mixture (prepared in recipe)
- Julienne the water chestnuts and set aside.
- Mix 200ml of water chestnut flour with 400ml of water, stir until smooth, and sieve 1-2 times to make a batter.
- In a pot, add corn oil and 100ml of sugar. Cook over low heat until caramelized.
- Add 400ml of boiling water to the caramelized sugar and stir until dissolved.
- Add the julienned water chestnuts, bring to a boil, then turn off the heat.
- While hot, mix in 2 tablespoons of the prepared batter until thickened.
- Combine with the remaining batter to finish the water chestnut mixture.
- Bring water to a boil in a steamer. Place a 1-liter square bowl in the steamer and pour in the water chestnut mixture.
- Steam over high heat for about 30 minutes, or until fully cooked (time may vary).
- Allow to cool completely before unmolding.
- For neat slices, cut in one firm motion and wipe the knife after each cut.
- The cake should be soft, smooth, sweet, and slightly chewy.
- This cake is refreshing, suitable for all ages, and a healthy, delicious treat.
- So good you'll want more!
- Low in fat
- Gluten-free
- Contains natural sugars from water chestnuts
- Source of dietary fiber
