The powder water is not adjusted well. Basically, the ratio of water chestnut powder: water = 1:2.5. The water must be cold water. Another possibility is that too much boiling water was added when making the paste. It must be adjusted into a paste before steaming. In addition, after steaming, you need to take out the whole plate and wait until it is completely cool before cutting it. Good water chestnut cake is very sticky.

Main ingredients: 250 grams of water chestnut powder, 300 grams of water chestnuts, 100 grams of mung beans

Accessory ingredients: 20 grams of cornstarch, 2 pieces of sugar,

Water chestnut cake Method:

① First, wash the mung beans and boil them in a little water.

② Then, while the mung beans are cooking, you can adjust the horse tellurium powder water. Add cornstarch to the water chestnut powder to increase the taste. Add water and cut the horse chestnut into small cubes. Remember not to pat the water chestnut when cutting it, otherwise it will not be crispy.

③ Just cook the mung beans until they are almost soft. At the same time, add some water to make the saccharification complete, about one-third of the total pulp. After boiling, add the diced water chestnuts, then slowly add the powder slurry into the half-cooked slurry and mix until sticky, so that the ingredients inside will be evenly distributed.

④ Then find a suitable container and pour the raw and cooked slurry. You can use plastic wrap underneath and grease it with oil, but the plastic wrap is easier to release from the mold.

⑤ Steam until it becomes transparent, then let cool and cut.