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