Ingredients: 500 grams of water chestnut powder. 3000 grams of water, 800 grams of sugar, and 100 grams of fresh water chestnuts.

Method:

1. Add 1000 grams of water chestnut powder and stir evenly until there are no small powder lumps.

2. Add 800 grams of white sugar to 2000 grams of water and cook together to make syrup.

3. Cut fresh water chestnuts into thin slices and then mince.

4. Pour the boiled syrup water into the raw slurry made from water chestnut powder, add fresh water chestnuts, and stir evenly.

5. Spread flatly on a plate and steam for about 20 minutes. When you see the water chestnut cake becomes crystal clear, turn off the heat.

6. Turn on the fan and let the water chestnut cake cool down, then cut into pieces and place on a plate.

Tips:

1. The water chestnut cake made with white sugar is whiter in color. If you want it to look better, use yellow borneol sugar.

2. The water chestnut cake must be cooled before cutting, otherwise it will stick to the knife and cannot be cut.

3. Spread the paste thinner to make it easier to cook. My personal opinion is that the thickness of the paste should be about 1.5 centimeters.