Water Chestnut Cake
A traditional Cantonese dim sum made primarily with water chestnut starch, sweetened and steamed. Some versions include red yeast rice flour for color.
Ingredients
water chestnut flour (mix with clear water)
400 g
white granulated sugar (put into the water chestnut flour)
200 g
red yeast rice flour (add to half of the flour and knead evenly)
to taste
lard (coat inside the square pan)
to taste
clear water (for mixing the flour)
to taste
water chestnut slices (laid on top of the batter)
a pinch
Instructions
1
Step 1
Put the white sugar into the water chestnut flour, add clear water and mix well, then divide the mixture into several bowls. Add a small amount of red yeast rice flour to half of the batter and knead until evenly colored, then set aside.
2
Step 2
Take a square pan, wash it, wipe off the moisture, and coat it with lard. Pour in one bowl of the uncolored water chestnut batter and spread it flat, then place a few water chestnut slices on top. Repeat this process to fill the remaining pans, then steam over boiling water for 7 to 8 minutes until cooked through.
