What does water chestnut cake do? Water chestnut cake is a special traditional food in Guangdong, Fuzhou, Fujian and Minnan! Water chestnut cake shows a yellowish brown, transparent color, which can be folded without cracking, soft, smooth, cool and tough! It tastes sweet and melts in the mouth! Because of its distinctive taste, it is very prominent in Guangdong cuisine! It also contains sufficient vitamin B, C and soybean protein, which has the function of clearing away heat and detoxifying! 25g water chestnut powder, 8 old brown sugar, 3g < P > 15mL water, and 1/2 water is used to mix the prepared water chestnut powder into slurry; Cut water chestnut into small pieces, add old brown sugar and cut water chestnut to 1/2 water, and melt in the pot; Slowly add a small bowl of water chestnut pulp prepared at the beginning, and mix it while adding it. After mixing and perfecting the slurry, then stop the fire; Pour all the remaining water chestnut pulp and stir evenly to produce raw and cooked pulp; Prepare a dish of steamed rice cakes in advance, coat it with oil, and then pour in raw and cooked pulp; Boil boiling water out of the pot and cook it for 2min minutes with a strong fire stove; After steaming water chestnut cake, after cooling, it can be taken out of the mold and cut into blocks. Water chestnut cake will be very condensed after refrigeration, so there is no need to take it out of the steaming plate! Apply a light layer of oil on the steaming plate, and it is convenient to finally get out of the mold!

The preparation materials are: 25g of Zhouxing horseshoe powder, 1 can of ace brown sugar, 2.5~3 pieces of pure milk. Add water to the pot and 3 bowls of water for eating. When the water boils, put the pieces of sugar into the pot and cook until the pieces of sugar melt. Pour the melted pieces of sugar into the plate to cool or damp. Divide 5g of horseshoe powder into two parts, one part is added with brown sugar and milk to make white pulp, which is stirred evenly with an egg beater without particles, and the other part is added with a piece of red bean syrup to make yellow pulp, which is stirred evenly without particles, and the pulp should be viscous and not too thin, otherwise the water chestnut cake made is not malleable or will be unsuccessful. < P > Then the evenly stirred yellow pulp is filtered with a stainless steel screen, and then the evenly stirred white pulp is filtered. Add water to the pot, and when the water boils, pour a layer of yellow paste with a spoon, evenly spread over the steaming plate, and steam for three minutes until it is cooked and the paste condenses. Cook the first layer, then add white pulp and steam the second layer for 3 minutes, and steam it again and again, nine or eleven layers. Personally, I think steaming the ninth layer is better. After cooking, let it cool before cutting. Be sure to let it cool before cutting.