Water chestnut cake

Ingredients:

1. 500 grams of water chestnut powder (1 catty)

2. 900 grams of white sugar (1.8 jin)

3. 2000 ml of water (about 8 bowls)

4. A little peanut oil

Preparation:

1. Pour 500 grams of water chestnut powder into a container, add 1125 ml (about 4 and a half bowls) of water, stir and add a little peanut oil to make a raw powder slurry, set aside.

2. Place 125ml (about half a bowl) of the stirred water chestnut powder slurry in a bowl and set aside.

3. Put 875 ml (about 3 and a half bowls) of water in a pot and bring to a boil, then add 900 grams (1.8 pounds) of sugar and continue boiling.

4. Pour 125 ml (about half a bowl) of the water chestnut powder slurry to be used into the boiled sugar water, stir and stop the heat. At this time, the cooked rice flour slurry has been cooked.

5. Quickly pour the cooked starch slurry into the container containing the raw starch slurry to be used, and mix to form a raw and cooked starch slurry.

6. Pour the raw and cooked batter into the cake plate, place it in a boiling pot and steam it for 30 minutes, take it out and let it cool naturally.

Coconut milk and osmanthus cake

Ingredients:

50g water chestnut powder, 50g corn starch, a little osmanthus, 30g sugar, 50ml coconut milk, 200ml water

Method:

1. Mix the water chestnut flour and corn starch, then divide it into two containers and put them in two containers.

2. First, use 50ml of coconut milk to mix the water chestnut powder and cornstarch into a grain-free slurry.

3. Use water to boil another portion of water chestnut powder and corn starch until it becomes a grain-free powder slurry and then add osmanthus.

4. Add 150ml of water to sugar and bring to a boil

5. Pour the boiled sugar water into the coconut milk powder slurry and osmanthus powder slurry until it is half cooked.

Bean paste and water chestnut dew

Ingredients: 100 grams of shelled mung beans, 200 grams of water chestnuts, 200 grams of rock sugar, 4 tablespoons of water chestnut powder, 5 cups of water, and 1 egg.

Method:

1. Wash the mung beans, boil them in water until soft, drain them with cold water and set aside.

2. Peel the water chestnuts and cut into fine pieces; mix the water chestnut powder with half a cup of water.

3. Boil the remaining 4 and a half cups of water with the sugar until dissolved. Add the water chestnut powder and mung beans. After boiling for about 15 minutes, add the water chestnut powder and mix well.

4. Finally, add the beaten eggs into the pot.

Features: Both water chestnuts and mung beans are sweet. If cooked together, not only the nutritional value will be increased, but the taste will also be perfectly matched. It is the best food for clearing away heat and detoxifying.

Sesame Cake

Ingredients:

Black sesame seeds............ 3 taels

White sesame seeds............ 1 tael

Water chestnut powder............ 4 taels

Water.............4 cups

Granulated sugar............. ....... 1/2 catty

Corn oil............ 2 ~ 3 tablespoons

Method:

1) First take a cup of water, mix the water chestnut powder into a slurry, and then use a sieve to remove impurities and set aside.

2) Wash the black sesame seeds and white sesame seeds together, drain them, put them into a juicer, add 1 1/2 cups of water, beat into sesame juice, and filter through a sieve Remove impurities and set aside.

3) Bring 1 1/2 cups of water to a boil, add sugar, corn oil and sesame juice, cook until the sugar

dissolves, set aside.

4) Pour the above water chestnut powder slurry into the thick sesame sugar water mixture, and quickly stir it into one and a half portions

Put the raw and cooked powder slurry into the oiled mixture Fill the cake pan until it is 80% full, steam over high heat and water for about 30 to 45 minutes until cooked, spread out and freeze, cut into pieces and place on a plate, ready to eat.