My friend gave me three packets of water chestnut flour recently. I wanted to try this Chinese water chestnut cake for a long time and finally I got my chance. The above is my Chinese water chestnut cake without the bits of chestnuts. I didn't have the water chestnuts but decided to make it anyway. It turned out pretty good I think, tasted like cold jelly straight from the refrigerator. I will certainly play with this recipe in the future because I saw others people water chestnut cake in yellow color instead of white.
This cake is actually served during Chinese Lunar New Year by Chinese, depended on where they are located. I don't think we Malaysian eat this during Chinese New Year. I pan-fried this with the equal mixture of flour: rice flour. The batter was really crispy!
This recipe is graciously shared by Florence. I changed it a little bit.
250g water chestnut flour (馬碲粉)500ml water
600g fresh water chestnut (I omitted this)
300g - 400g rock sugar/golden rock sugar (I used 400g)
1. Wash fresh water chestnut thoroughly and cut or crush them into your desired size. (I omitted this step)
2. Mix water chestnut flour with 500ml water and strain for use later.
3. Cook rock sugar with 750ml water till sugar dissolve. Add in the crushed chestnut pieces.
4. Pour water chestnut mixture into rock sugar solution and keep stirring until thicken. (Keep stirring until it turned transparent and gluey)
5. Pour the thicken chestnut mixture into a well greased 8 inch pan.
6. Steam on high heat for 30 minutes.
Note: You have to let it cool in room temperature and then let it set in the refrigerator. It will harden and turned jelly like after that.