Water Chestnut Pudding
My friend, Christine made this cake for us a few days ago. It tasted really "QQ" and crunchy because she added lots of water chestnut. So, I thought I'll give it a shot myself and this is it!
Ingredients:
250g water chestnut flour (廣洲冸塘馬碲粉)
500ml water
600g fresh water chestnut
750ml water
300g - 400g rock sugar/golden rock sugar
Method:
1. Wash fresh water chestnut thoroughlly and cut or crush them into your desired size.
2. Mix water chestnut flour with 500ml water and strain for use later.
3. Cook rock sugar with 750ml water till sugar dissolve. Add in the crushed chestnut pieces.
4. Pour water chestnut mixture into rock sugar solution and keep stirring until thicken.
5. Pour the thicken chestnut mixture into a well greased 8 inch pan.
6. Steam on high heat for 30 minutes.
Notes:
1. I have put sugar amount as 300g - 400g to cater to people with different level of sweet tooth.
So, please do the sweetness test yourself. If you use golden rock sugar, your cake will have a tinge of golden colour.
2. For variation you can replace 250ml of water from the 750ml water with coconut milk and make it into coconut milk water chestnut cake.
This cake tastes good either cold or pan fried. You can pan fried it just by itself or make a crispy batter of equal amount of flour to rice flour and water to get crispy battered water chestnut cake(酥脆炸馬碲條).
250g water chestnut flour (廣洲冸塘馬碲粉)
500ml water
600g fresh water chestnut
750ml water
300g - 400g rock sugar/golden rock sugar
Method:
1. Wash fresh water chestnut thoroughlly and cut or crush them into your desired size.
2. Mix water chestnut flour with 500ml water and strain for use later.
3. Cook rock sugar with 750ml water till sugar dissolve. Add in the crushed chestnut pieces.
4. Pour water chestnut mixture into rock sugar solution and keep stirring until thicken.
5. Pour the thicken chestnut mixture into a well greased 8 inch pan.
6. Steam on high heat for 30 minutes.
Notes:
1. I have put sugar amount as 300g - 400g to cater to people with different level of sweet tooth.
So, please do the sweetness test yourself. If you use golden rock sugar, your cake will have a tinge of golden colour.
2. For variation you can replace 250ml of water from the 750ml water with coconut milk and make it into coconut milk water chestnut cake.
This cake tastes good either cold or pan fried. You can pan fried it just by itself or make a crispy batter of equal amount of flour to rice flour and water to get crispy battered water chestnut cake(酥脆炸馬碲條).
Labels: CNY Goodies
posted by Florence @ 8:06 PM
11 Comments:
Thanks Florence. What size cake tin u use? Sorry if this such a petty Qn but when u say 'grease' do u mean oil/butter? tks _K
Hi Kirsten,
I greased with corn oil. I used an 8 inch aluminum foil pan. You can use loaf pan too!
Tried it...very nice and 'song-hau'! tks again k
Florence, I half the recipe and mine was quite soft. I replaced chestnuts chunks with sar kok (bangkwang or turnip). Or is it that my batter was not thick enough?
Cindi,
If you use sar kok, you should reduce the water because sar kok gives out alot of water when it is cooked.
Florence, thanks for the advice. I have "reworked" by adding more chestnut powder last night... it turns out well. Thanks again..
I shall be trying more of your recipes soon though reading a lot from here. They look yummy.
hi florence : i tried the recipe but then it turn out to be watery and not like the one u show in the picture. is it water too much? and also just to check with u boil the water and rock sugar then add in water chestnut rite? when add in the chestnut flour the fire off or still on when stiring in? tks
Hi,
When you do Step (4) the stove that is cooking the syrup in Step (3) is still on, so you have to keep stirring till the mixture is thicken before you steam it. :)
I would like to try this one for the coming CNY, a bit sick and tired of making coconut milk flavor nian gao in past years. This one seems quite easy as well.
HI Florence
juz want to thank you for sharing this recipe! i tried it last week and it received good feedback. The top of my cake was not smooth though...do u happen to know why?
thks
regards
octopusmum
hi, i made it today and it came out very lumpy and sticky. Not smooth like yours. It it b/c i put too much flour or too much water? btw, i used 3/4 the recipe amounts
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