Tuesday, August 03, 2010

Water Chestnut Jelly Cake


If you have been reading my blog, you probably aware that I did this before but the plain version.   With the yellow rock sugar that I used, my water chestnut cake turned out white, not the result that I was looking for.  So, this time I played with the recipe and used Malaysia's Gula Melaka and added the chopped water chestnuts.  It turned out so much better, love the fragrant of Gula Melaka that I could taste with each bite as well as the added crunch from the water chestnuts.  It is really refreshing eaten it cold straight from the refrigerator.  I prefer this instead of pan-frying it with batter, less grease thus healthier.

This will be the way I am making this in the future until I am out of the Gula Melaka, then the other substitute that I could think of will be the Chinese brown sugar in bar shape.  That would give me the color that I want but with different fragrant.







Ingredients:

  • 250g water chestnut flour (馬碲粉)
  • 500ml water
  • 1 5oz (141g) canned of diced water chestnuts
  • 750ml water
  • 350g  Gula Melaka

Method:

1. Open the canned of diced water chestnuts, drain, lightly rinse and chop into desired pieces.
2. Mix water chestnut flour with 500ml water and whisk to mix well.  Set aside.
3. Boil Gula Melaka with 750ml water until sugar dissolve. Add in the chopped chestnut pieces.
4. Pour water chestnut mixture into Gula Melaka solution and keep stirring until it turns transparent and thick.
5. Pour the thicken chestnut mixture into a well greased 8 inch pan.
6. Steam on high heat for 30-45 minutes.
7. Let it cool at room temperature and then cover with a plastic wrap and keep in the refrigerator for at least three hours.  Preferably overnight.
8. Slice and serve it cold.


24 comments:

tigerfish said...

Nice dessert for summer. :)

Belinda @zomppa said...

I can't say I'm a water chestnut fan, but you make it look good. I like that bar brown sugar.

Mochachocolata Rita said...

waw i've never tried to make this before...the addition of gula melaka surely sounds good!

Crystal said...

Part of the reason why I love reading your blog is that you always use ingredients that I had no idea existed (chestnut flour?) and you make it look delicious. I always look forward to reading your creations (and updates about your girls of course!).

Sonia (Nasi Lemak Lover) said...

this is so good for hot weather here.

Anh said...

wonderful, wonderful! I think my family would love this cake, seriously

Lamchop said...

Hi, new blogger here showing my support! I've been a long-time follower and I love your blog! Keep it up!

Ling's Passion said...

I love the new look of your blog.

pigpigscorner said...

Must be so fragrant and yummy with the gula melaka!

Little Corner of Mine said...

Indeed it is Tigerfish. :)

Thanks Belinda. I like the bar brown sugar too. :)

Thanks Rita. I thought this dessert is pretty popular in HK.

Thank you Crystal. Thanks for reading my blog, I am glad. :)

So true Sonia. ;)

Anh, give it a try, really refreshing.

Aww, thank you so much Lamchop. :)

Thanks Ling. :)

Yes pigpig, much better than my earlier version.

daphne said...

gosh, this make me want to try making this again. Mine turned out watery the last time round. I must be brave to try again!!

Little Corner of Mine said...

Daphne, you can do it! Read my instruction and follow it. The previous instruction were not clear and it was easy to make mistake.

Beachlover's Kitchen said...

it's this dessert called "mah tai koh"?

Little Corner of Mine said...

Yes Beachlover. :)

rokh said...

Yum! This version Are made of things I really like. Must try ;)

Little Corner of Mine said...

Rokh, please do, really refreshing.

Min said...

Hi,

I'm just wondering whether there's any way to substitute the chestnut flour with some other flour cos there's no way I could get my hands on any bit of chestnut flour

Little Corner of Mine said...

Sorry Min, I am afraid there is no substitute because the star in this recipe is the water chestnut flour.

Yuwen said...

I have been searching all over for the recipe to make the chestnut green bean cake/jelly that I loved to eat as a kid. Came across your blog and this recipe but it isnt quite the same, was wondering if you and anyone here knows what I am talking about? It is called 绿豆糕 I think in Hokkien, and when I used to eat it in the past it is white and coloured red or green at the corners.

Little Corner of Mine said...

I hope someone can help you here Yuwen.

Anonymous said...

i use bannanas instead of chestnuts

Little Corner of Mine said...

Banana! Can't foresee the taste as banana is soft whereas chestnut is crunchy and a burst of freshness when you bite into it. How does it taste? You like it?

Mei Jun said...

I didn't put in the full 250g of chestnut flour. I think still have 1/4 left.

Kinda worried that the cake will be too watery.

It gets so hard to stir that i decide this is enough.

Little Corner of Mine said...

How did it turn out for you, Mei Jun? I have not done it with less flour so I have no clue.