Water chestnut cake is a traditional dessert snack in Guangzhou City, Guangdong Province and Fuzhou City, Fujian Province. 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. Water chestnut, Cantonese and Min dialect are also called horseshoes, hence the name. Its color is brown, translucent, can be folded without cracking, it is soft and smooth, refreshing and tough, and tastes extremely sweet.

The water chestnut cake tastes sweet and melts in your mouth. Its taste makes diamond cakes stand out in Cantonese cuisine.

Main ingredients:

10 horseshoe, 400g horseshoe powder.

Accessories:

300g of brown sugar and 650ml of clear water.

The method of water chestnut cake:

1. Cut the horseshoe into small pieces for use.

2. Use 280 ml of water to open the horseshoe powder slurry.

3. Then use 320ml of water-soluble sugar water, and then add it to the horseshoe powder slurry, adding it while stirring.

4. Then add horseshoe granules.

5. Stir well, then prepare a steamer to boil water.

6. After the water is boiled, put it on a plate, scoop in the mixed horseshoe powder slurry with two spoonfuls, and steam for about 5 minutes.

7. Seeing the cake become transparent means that the layer has been steamed.

8. Then put 2 spoons in the spoon and steam the second layer. Repeat the above steps until the plate is full.

9. The last layer should be steamed for about 10 minutes to ensure that the whole layer is completely steamed.

10, cooling, demoulding and dicing.

Tips:

1. The secret of boiling water chestnut powder pulp is that the ratio of raw pulp (cold water chestnut powder pulp) to cooked pulp (hot syrup) is about 1: 1.2.

2. Steam each layer for about 5 minutes to become transparent!

3. After adding the last layer, it takes a long time to steam 10 minutes to ensure the overall shape.