Water Chestnut Cake Recipe
Water chestnut cake is a traditional dessert found generally in Guangdong and Fujian, originated from the Tang Dynasty. Its color is yellow, it is translucent, it can be folded without cracking, soft, slippery, cool, and the taste is very sweet.
Chestnuts are also rich in vitamins B and C, proteins, and phosphorus. They have the effect of clearing away heat and detoxifying. The chestnuts contains a lot of starch, plus oligosaccharides and monosaccharides, accounting for more than 86% of the dry weight. Starch 18.8%, protein 2.3%, fat 0.2%, ash 1.6%. Multivitamin A. Chestnut cake was also appeared in our favorite qing dynasty palace drama "Zhen Huan", which is a royals favorite cake. It not only has a very fresh taste, but also has a very high nutritional value. Water chestnut cake with fresh water and chestnut powder, taste and special fragrance, a lot of guangdong people are used to have it for breakfast, due high content of starch, just eating two pieces in the mornings can fill the stomach, and the cake preparation is very simple too.
Pour 250g of chestnut powder in a bowl and add 750 ml of water
Grab a casserole add 750ml of water and brown sugar and chopped water chestnuts and boil
Slowly add a small amount of the first bowl of the chestnut powder pulp to the casserole, and stir
After mixing the two bowls you will obtain this porridge
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Apply some oil to the bottom, and pour everything on the steamer. Steam for 20 minutes
After the Chestnut cake is cooled you can easily cut in blocks