Water Chestnut Cake 马蹄糕

There was a day when Bit Bit was looking for instant noodles in the kitchen cabinet and discovered a packet of pure water chestnut flour. It suddenly made Bit Bit feel like eating water chestnut cake, and there is also brown sugar in the kitchen, so Bit Bit decided to make water chestnut cake.

Bit Bit had always wanted to make easy and simple dishes which would not take a long time, but this dish took about 1.5 hours to finish. It also needs a very long cooling time before it can be served.

Things that Bit Bit found out about making water chestnut cake:

• To choose fresh water chestnuts, the chestnuts should feel firm and smooth. Buy those that are washed beforehand to save time. There is a lot of mud of fresh water chestnuts.
• To prepare water chestnuts, cut the head and bottom first, then cut of the sides of the skin. Soak them in water to keep them fresh.
• Water chestnuts can be eaten raw and is very yummy.
• Brown sugar makes chinese desserts tastier, and Bit Bit will try to use brown sugar whenever the opportunity arises.
• The water chestnut cake is very soft and wobbly when it has just been steamed. After a while, it will start to firm up. Putting it in the fridge firms it up even more.

Ingredients that Bit Bit used for Water Chestnut Cake:

1. Water Chestnuts - 8 Pieces
2. Pure Water Chestnut Flour - 1 Packet of 250g
3. Brown Sugar Pieces - 1/2 Packet of 400g
4. Water - Around 900ml

 Method that Bit Bit used to make Water Chestnut Cake:

1. Wash the water chestnuts and cut off the skin. Put the water chestnuts into a plastic bag and mash them up into small pieces.
2. Add around 450ml of water to the water chestnut flour and mix evenly.
3. Bring another 450ml of water to boil in a pot.
4. Put in the brown sugar pieces into the boiling water and wait for them to dissolve.
5. After the brown sugar is dissolved, change heat to low and add in the mashed water chestnuts.
6. Simmer for a couple of minutes.
7. Pour in half of the water chestnut flour paste into the brown sugar solution, and keep stirring continuously.
8. Turn off the heat and pour the remaining half of the water chestnut flour paste into the mixture. Continue to stir.
9. Coat a light layer of oil on a plate which is used for steaming. The plate must have some oil so that cake won't stick to the plate.
10. Pour the mixture onto the plate.
11. Steam the mixture for about 40 mins or until it is done. It will be in a yellowish transparent colour.
12. Air the cake until it cools down.
13. Put the cake into the fridge.
14. Serve the cake cold!

Total damage done : 2755 kcals