To make good horseshoe cake, the raw materials are very important. I have always used this brand. Other brands such as those produced in Zhongshan do not taste as good as this, and some boxed ones are even worse
Pre-cook the red beans with water until soft (don’t waste any excess red bean water after cooking, add it to the amount of water to make the water chestnut cake)
Cut the water chestnuts into small pieces
Cut the water chestnuts into small pieces
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Prepare two pots and pour 250 grams of water chestnut powder into one of the pots.
Prepare 1650% water, pour a small amount of water into the water chestnut powder and mix it.
Pour the remaining water into another pot, add 400 grams of sugar, stir with a spoon and bring to a slow boil, then turn off the heat and let cool to about 80 degrees. (The sugar water in my picture is mixed with red bean water, so it is darker)
Pour the cooled to warm sugar water into the water chestnut paste in step 5. Pay attention to pour half of it on one side and stir clockwise until evenly poured. After adding sugar water, let it sit for about 10 minutes to allow the water chestnut powder to settle into layers.
After settling, pour one-third of the water chestnut powder and sugar water into the pot, stir over low heat and bring to a boil, then turn off the heat. After boiling, it will become a water chestnut paste (we call it a cooked paste). Let the paste cool down. Go to the next step when it is warm (the process is a bit complicated...)
It will look cooked. Pour the warm cooked batter back into the pot that originally contained the water chestnut paste, mix well with your hands and break up any lumps inside.
This kind of cake pot can just fill up a pot. It is quite big. It takes several meals to finish it. I usually keep half for myself and give the rest away so that I don’t have to eat so many meals. , and it doesn’t feel as fresh and delicious after being stored for a few days.
Finally, add cooked red beans, water chestnuts, and an appropriate amount of peanut oil, mix well, pour into a cake basin, steam over high heat for 30 minutes, turn off the heat and simmer for 2 minutes, take it out, pour off the excess steam water on the surface of the basin, and put it in Just cool enough to cut.
Steamed.
This way it can be cut into pieces and enjoyed.
You can cut it into pieces and fry it in oil on both sides to make it more fragrant.