Water Chestnut Cake
“This Chinese dessert features a light and airy cake made from water chestnut flour, often served with a drizzle of coconut milk.”
Sugar
Coconut Milk
Water Chestnut
Rice flourWhere it comes from
Water Chestnut Cake is a traditional Chinese dessert that showcases the unique texture of water chestnut flour. Its origins can be traced back to the southern regions of China, where it is often served during festivities. Surprisingly, the cake is celebrated not just for its taste, but for its chewy, gelatinous texture that provides a delightful contrast to many other desserts.
On the Palate
How it's made
4 steps · Show ↓39 min active
How it's made
4 steps · Show ↓- 13 min
Dissolve the sugar in coconut milk over low heat in a saucepan, stirring constantly until completely melted, about 3 minutes.
- 24 min
Mix rice flour with water chestnut flour in a large bowl. Gradually add the warm coconut milk mixture, stirring continuously to form a smooth batter.
- 32 min
Pour the batter into a greased steaming dish, smoothing the surface with a spatula. Place in a steamer over simmering water.
- 430 min
Steam the cake over medium-high heat until it sets and becomes translucent, about 30 minutes.
Watch outEnsure the water in the steamer does not touch the bottom of the dish to prevent uneven cooking.
