Water chestnut cake is a traditional dessert snack in Suzhou City, Jiangsu Province, China, Guangzhou City, Guangdong Province, Fuzhou City, Fujian Province and Nanning City, Guangxi Zhuang Autonomous Region. Legend has it that it originated in the Tang Dynasty and was steamed with water chestnut powder or sweet potato powder mixed with sugar water.

Ingredients: horseshoe powder 500g sugar 750g horseshoe meat 250g water 3000g salad oil 50g.

Steps:

1. Pulping powder: Wash indica rice and glutinous rice, soak them in clear water for 1 day, then grind them into rice slurry, put them into cloth bags, and drain the water.

2. Making a cake blank: first cut the brown sugar into pieces for later use. Steaming the hung pulp powder in a steamer, then pouring it on a chopping board, kneading it evenly with brown sugar and white sugar while it is hot, making it into a semicircular strip with a diameter of about 7 cm, and then cutting it into pieces with a thickness of 1.3 cm to obtain the water chestnut cake blank.

3. Frying: Put the pan on low fire, brush a layer of cooked vegetable oil first, and then fry the cake blank in the pan until both sides are brown.