Making water chestnut cake at home is sweet and refreshing, Q elastic and tender, and the raw materials are simple

Cantonese special food chestnut cake, only 3 kinds of ingredients, the recipe ratio is detailed, novices can also succeed at one time

Ingredients

Zhouxingwaterchestnutpowder 250 grams

Freshwaterchestnut/waterchestnut 100 grams

whitesugar 250 grams

Prepare all the ingredients
100 grams of horseshoe in a plastic bag, hammered, set aside.
250 grams of water chestnut flour, 500 grams of water, stir well, sieve 1~2 times, to obtain raw pulp.
Pour 100 grams of white sugar into a pot and cook until browned
Add 500g of hot water, bring to a boil and turn off the heat.
Add 100ml of raw pulp to the sugar water while it is hot, and stir quickly while pouring until thick
Then mix the remaining raw pulp and stir well.
Finally, add the water chestnut crushed and stir well, and the slurry is ready.
Put the tin foil plate in the steamer, pour in the slurry after the water boils, and steam on high heat for about 30 minutes.
(The slurry will settle, stir well before scooping each time!) The steaming time is adjusted according to the heat and thickness / there is no white core / the surface is dry / press it to harden and it is cooked)
After steaming, it should be completely cooled before it can be demolded
Q elastic soft and tough~
Sweet but not greasy, smooth and delicious
It can be very successful the first time