Water chestnut pudding cake
Something nice and cool that doesn’t require an oven. In this mini-heat wave that we’re having here, temperatures are supposed to go up to 37C inland! Crazy! Not wanting to turn on the oven, I made this cooling water chestnut cake. Nice, crunchy and sweet, it’s the perfect treat to cool off (if you’re like me, and don’t have an ice cream maker that is.)
Result: It’s kinda like a slice of jello, but a bit chewier and less sweet. The crunch of the ample chestnuts gives just the right crunch and sweetness. And if you believe in TCM, then water chestnuts have a cooling effect on the internal body as well. So you get a therapeutic bonus!
250g water chestnut flour
1 chunk of rock sugar
200g water chestnuts, chopped
1L of water
50mL vegetable oil
Mis water chestnut flour with 2 cups of water. Let sit while chopping the fresh water chestnuts. Put water into steamer to start boiling.
Make a sugar syrup with 2 cups of water and rock sugar. Then add water chestnuts, bring to a boil. Turn down to low heat and stir in oil.
The next step requires 2 people. Take off the heat. One to stir the pot continuously, the other to pour in the water chestnut flour/water mixture in slowly. It will turn opaque and thick. Transfer into steamer and steam for 30-40min until solid.
Chill in fridge. Slice and serve cold. The typical way to serve this is pan-fried at dim sum places. But it’s just too hot for that today.