How to make water chestnut cake

Method

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Method 1

Ingredients: 500g water chestnut powder, 750g sugar, 250g water chestnut meat, 3000g water, 50g salad oil

Steps:

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

2. Make the cake base: first cut the brown sugar into fine pieces and set aside. Steam the cornstarch powder in a steamer, then pour it onto a chopping board. Knead it evenly with brown sugar and white sugar while it's hot. Make it into a semicircular strip with a diameter of about 7 cm, and then cut it crosswise into 1.3 cm thick pieces. Into the water chestnut cake base.

3. Frying: Place a pan on low heat, first brush with a layer of cooked vegetable oil, then put the cake base into the pan and fry until both sides are browned.

Method 2

1. Add water to the water chestnut powder and stir until there are no powder particles to make a raw flour slurry.

2. Cut the water chestnut meat into cubes, add it to the corn starch slurry, and mix well.

3. Fry the sugar until golden brown, add water, add water and cook until the sugar dissolves to make sugar water.

4. Add the hot sugar water to the corn starch slurry and stir evenly to make the water chestnut starch slurry.

5. Spread a layer of oil on the steaming container to prevent it from sticking to the bottom.

6. Pour the water chestnut pulp into the container and smooth it out.

7. Steam over high heat for about 40 minutes, let cool and then cut into pieces.

Method three

Time: 10-30 minutes;

Ingredients: 150g water chestnut powder, 30 dried chrysanthemums (preferably Hangzhou chrysanthemum), water chestnuts 2 pieces;

Accessories: white sugar (increase or decrease according to your own taste), 900g water

Preparation steps:

1. First use half of the water and add sugar and chrysanthemums , simmer until the chrysanthemums smell out, then filter out the water and pour it into the pot;

2. Add the other half of the water to the water chestnut powder and mix it into a slurry (no powder), and chop the water chestnuts into small pieces;

3. Bring chrysanthemum water to a boil, pour the slurry while stirring, until cooked, add chopped water chestnuts;

4. Pour the cooked water chestnut paste into a deep dish, and let cool. Cut into small pieces and serve. The sweet water chestnut cake exudes a faint fragrance of chrysanthemum.

Method 4

Materials to be prepared

Horse hoof, water chestnut powder, sugar, oil, water.

First, wash and dry the water chestnuts, peel off all the black skin and yellowish parts, put them in a fresh-keeping bag and crush them into small particles with a large knife for later use.

Second. Dilute and dissolve the water chestnut powder with 1 cup of water (250ml).

Third, filter the diluted water chestnut powder solution through a sieve to remove the undissolved coarse residue.

Fourth. Pour 2 cups of water (500ml), 150g of sugar, and 1 tablespoon of oil into the pot and bring to a boil.

Fifth. After boiling, add the water chestnuts, boil again and then turn to low heat.

Sixth. Use chopsticks or a wooden spoon to stir the water chestnuts in one direction. While stirring, add the filtered water chestnut powder slurry (stir thoroughly before pouring), and continue after the powder slurry is poured. Stir vigorously in one direction until the batter becomes translucent and separates from the sides of the pot.

Seventh. Coat the steamed cake container with oil first, then pour the cooked slurry until it is transparent, use your hands or a plastic board to dip the water in to smooth the surface of the cake, cover it with plastic wrap, and keep it out of the water. Steam over high heat for 50 minutes to 1 hour. Insert a bamboo skewer into the cake body and pull it out. If there is no sticky residue, it is ready to be steamed.

Eighth. After the steamed cake has cooled, turn it upside down from the container, cut into thick slices, and serve directly cold.

Ninth. Or dip it in a little dry starch powder, fry on both sides over medium-low heat until brown and hot.

Warm reminder: Choose large water chestnut cakes, the bigger the better.

Method Five

Main Ingredients

10 water chestnuts, 400g water chestnut powder

Accessories

300g brown sugar, water 650ml

Steps

1. Cut the water chestnuts into small pieces and set aside.

2. Use 280ml of water to make the water chestnut powder slurry.

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

4. Then add the water chestnuts.

5. Stir evenly, then prepare a steamer and boil water.

6. After the water boils, add it to a plate, spoon in two spoons of the mixed water chestnut powder slurry, and steam for about 5 minutes.

7. When you see the cake turn transparent, it means that this layer has been steamed.

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

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

10. Let cool, remove from the mold and cut into pieces before serving.

Tips

1. The secret to making water chestnut paste is that the ratio of raw paste (cold water chestnut paste) to cooked paste (hot sugar water) is about 1:1.2.

2. Steam each layer for about 5 minutes until it becomes transparent.

3. After the last layer is added, the whole thing needs to be steamed for 10 minutes or longer to ensure the overall shape.