Water Chestnut and Strawberry Cakes

Name: Water Chestnut and Strawberry Cakes
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Ingredients: 500 g water chestnuts (peeled, smashed with the back of a knife, chopped into smaller pieces, wrapped in a cloth and squeezed dry); 100 g strawberry jam (wrapped into the dough); 100 g breadcrumbs (for coating); 45 g white sugar; 25 g water starch slurry (for a clear glaze); 10 g dry starch (mixed into the dough); 50 g egg white (for coating); to taste oil (for frying)

A signature Hunan dessert with an attractive presentation and a balanced sweet-and-sour flavor. Made by wrapping strawberry jam in water chestnuts and deep-frying.

35 min

Easy

0 favorites

Ingredients

water chestnuts (peeled, smashed with the back of a knife, chopped into smaller pieces, wrapped in a cloth and squeezed dry) 500 g

strawberry jam (wrapped into the dough) 100 g

breadcrumbs (for coating) 100 g

white sugar 45 g

water starch slurry (for a clear glaze) 25 g

dry starch (mixed into the dough) 10 g

egg white (for coating) 50 g

oil (for frying) to taste

Instructions

Make the dough

Peel the water chestnuts, smash them with the back of a knife, chop any large pieces into smaller bits, wrap them in a cloth and squeeze out the moisture. Stir in the dry starch until evenly combined and knead into a dough.

Shape the patties

Divide the dough into portions and enclose a bit of strawberry jam in each, rolling into balls. Dip each ball in egg white, then coat thoroughly with breadcrumbs, pressing the coating on firmly.

Fry the patties

Heat oil in a pan and fry the water chestnut patties until golden brown. Remove, arrange on a plate, and gently press flat.

Glaze and serve

In a clean pan, combine water and white sugar and bring to a boil. Thicken with the water starch slurry to make a clear glaze, drizzle in a little oil, and pour over the patties. Serve.