Cantonese tea snacks and delicacies, how to make water chestnut cake, sweet, soft and refreshing, a morning tea treasure!

Horseshoe cake is a dessert snack in parts of Guangdong and Fujian. It is very popular in morning and afternoon tea and other occasions. It can be shaped into slices or strips, depending on how the maker cuts it.

The main ingredients are water chestnuts and water chestnut powder, and some brown sugar is steamed with coconut milk.

I believe that many people have never heard of water chestnut cake, let alone eaten it. This snack area has particularly obvious characteristics. People who like to eat light sweets will prefer this snack. When outsiders come to Guangdong, if they don’t often drink tea and snacks, it is also very popular.

It is difficult to come into contact with this kind of delicacy, because there are basically no stores that sell water chestnut cakes alone, and it is difficult to find ingredients such as water chestnut powder even in supermarkets. The main ingredients are water chestnut powder, brown sugar, coconut milk and water. When you are in Lingnan

In summer, you will find that it gets very hot early in the morning. If you can have some pieces of water chestnut cake at this time, it feels so comfortable!

To make water chestnut cake, first filter (water chestnut) powder slurry (if you can buy water chestnut powder, you can also use water chestnut powder, the amount depends on the packaging), boil sugar water, then boil the sugar water, quickly add the powder slurry, stir it into a paste, and then steam it.

It became the famous Pantang. 1. Use 750ml of water to make a slurry of 250g of water chestnut powder without any coarse particles. 2. Add 750ml of water to brown sugar cubes (the effect of rock sugar will vary) and cut water chestnuts. Pour into a pot and cook until melted.

together.

3. Pour half of the water chestnut paste in the first step (reserve half for the next step). Stir quickly while pouring it in to form a paste of rice flour, then turn off the heat.

4. Pour in the remaining water chestnut pulp to form a raw and cooked pulp.

5. Prepare the steaming plate. Brush oil on the plate first to prevent it from sticking. Pour in the raw and cooked paste.

Steam over high heat for 20 minutes.

6. The steamed water chestnut cake needs to be cooled. Cut the water chestnut cake into slices or strips before eating.