Southern Water Chestnut Strawberry Cake

Name: Southern Water Chestnut Strawberry Cake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 500 g water chestnut (peel, crush with the back of a knife, chop larger pieces further, wrap in cheesecloth and squeeze out excess moisture); 100 g strawberry jam (for filling); breadcrumbs (steamed bread crumbs are also acceptable), to taste; 50 g white sugar (for thickening sauce); 25 g water starch (for glassy starch thickening); 10 g dry starch (to mix into the water chestnut); 50 g egg white (for coating); cooking oil (for frying), to taste

A Hunan-style sweet: water chestnuts are crushed into balls, wrapped around strawberry jam, and deep-fried. Sweet-tart flavor with an attractive presentation.

40 min

Easy

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Ingredients

water chestnut (peel, crush with the back of a knife, chop larger pieces further, wrap in cheesecloth and squeeze out excess moisture) 500 g

strawberry jam (for filling) 100 g

breadcrumbs (steamed bread crumbs are also acceptable) to taste

white sugar (for thickening sauce) 50 g

water starch (for glassy starch thickening) 25 g

dry starch (to mix into the water chestnut) 10 g

egg white (for coating) 50 g

cooking oil (for frying) to taste

Instructions

Make Dough

Peel the water chestnuts, crush with the back of a knife, chop larger pieces further, wrap in cheesecloth and squeeze out excess moisture, add dry starch and mix well to form a dough.

Wrap Filling and Shape

Divide the dough into portions, wrap each portion with strawberry jam to form balls, coat each ball with egg white, then coat with breadcrumbs and press firmly.

Fry

Heat oil in a wok, add the water chestnut cakes, fry until golden brown, remove, arrange on a plate and press flat.

Pour Sauce

In a clean wok, add water and white sugar, bring to a boil, thicken with water starch to make a glassy sauce, drizzle with a little oil, then pour over the cakes and serve.