Double-Sesame Water Chestnut Cakes

Name: Double-Sesame Water Chestnut Cakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 1000 g peeled water chestnuts (grind individually in a mortar into a paste); 100 g jujube paste; 75 g raw sesame seeds; 1000 g (75 g actually used) rendered pork lard; 150 g sugar

A traditional Hunan snack coated in sesame on the outside, with a crispy and sweet flavor.

45 min

Easy

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Ingredients

peeled water chestnuts (grind individually in a mortar into a paste) 1000 g

jujube paste 100 g

raw sesame seeds 75 g

rendered pork lard 1000 g (75 g actually used)

sugar 150 g

Instructions

Make the Water Chestnut Paste

Grind the water chestnuts one by one in a mortar into a paste, place in a sieve, and gently press with your hand to remove some of the water (do not press too dry) to form the water chestnut paste.

Forming the Cakes

Use the water chestnut paste as the outer dough and the jujube paste as the filling. Roll into 30 balls about 3.3 cm in diameter, then roll them in the sesame seeds so the surface is fully coated.

Frying

Place a wok over medium heat, add the lard and heat to 80% hot, then add the water chestnut balls and fry evenly (removing from heat occasionally to allow even cooking) until the outside is deep golden and the inside is cooked through. Drain in a colander, then return to the wok and use a ladle to gently press each ball slightly so they become somewhat flattened. Arrange on a plate and sprinkle with sugar to serve.