Water chestnut cake is a dessert snack in parts of Guangdong and Fujian. It is very popular in morning tea and afternoon tea. Its shape can be sliced, depending on how the chef cuts it. The main ingredients are horseshoe and horseshoe powder, and some brown sugar is steamed with coconut milk.
I believe many people have never heard of water chestnut cake, let alone eaten it. This snack area is particularly distinctive. People who like light sweets prefer this kind of snack. If foreigners go to Guangdong and don't often have tea and refreshments, it is difficult to get in touch with this kind of food, because there is basically no shop selling water chestnut cakes alone, and even in supermarkets, it is difficult to find ingredients such as horseshoe powder, brown sugar, coconut milk and water. When you are in Lingnan in summer,
The method of water chestnut cake
First, filter the (horseshoe) powder slurry (if you can buy horseshoe powder, you can also use horseshoe powder, see the package), boil the sugar water, then boil the sugar water, quickly rush into the powder slurry, stir it into a paste and steam it, and it becomes the famous Pan soup.
1. Use 750ml of water to make 250g of water chestnut powder into slurry, without coarse particles.
2. Add 750ml of water to the brown sugar block (the role of rock sugar is different) and chopped horseshoe granules, and pour them into the pot to boil and melt together.
3. In the first step, pour half of the horseshoe slurry (leave half for the next step), stir quickly while pouring to form a cooked powder paste, and then turn off the fire.
4. Pour the remaining horseshoe pulp to form raw pulp and cooked pulp.
5. Prepare the steaming plate, first brush the oil on the plate to prevent sticking, and pour in the raw and cooked pulp. Steam on high fire for 20 minutes.
6. The steamed water chestnut cake should be cooled, and the water chestnut cake should be cut into pieces or strips to eat.