Crispy Water Chestnut Cake
A crispy snack made from steamed and chilled water chestnut cake coated in crispy flour and deep-fried.
Ingredients
Water chestnuts (smashed and blanched)
240 g
Water chestnut starch
100 g
Wheat starch
10 g
Condensed milk
50 ml
Water
120 ml
Water
600 ml
Sugar
300 g
Butter
1 tbsp
Crispy frying flour
100 g
Water
110 ml
Instructions
1
Prepare the water chestnuts and slurry
Smash the water chestnuts and blanch them briefly. In a separate bowl, combine the water chestnut starch, wheat starch, condensed milk, and 120 ml of water, mixing until smooth to form a slurry; set aside.
2
Cook the batter and steam
Combine the prepared water chestnuts with the sugar, 600 ml of water, and butter in a pot and bring to a boil. Pour the hot mixture into the reserved slurry, stirring to form a thick batter. Lightly grease a heatproof dish with oil to prevent sticking, pour in the batter, and place the dish in a steamer. Steam over high heat for 40 minutes.
3
Chill the cake
Remove the steamed water chestnut cake from the steamer and let it cool to room temperature, then transfer to the refrigerator and chill for at least 4 hours until completely set.
4
Cut and coat with crispy flour
Mix the crispy frying flour with 110 ml of water until evenly combined. Cut the chilled cake into small rectangular strips and coat each strip evenly with the crispy flour mixture, repeating until all the cake and flour are used up.
5
Deep fry until golden and crispy
Heat oil in a deep pot to 150°C (300°F). Fry the coated strips in batches until the surface is golden and crispy, and remove to drain excess oil before serving.
