Difference between revisions of "Water Chestnut Cake"

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We still need to fry some pudding up and see how it handles that end of things.
 
We still need to fry some pudding up and see how it handles that end of things.
  
Pasted from original recipe:
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For our half recipe we used:
 +
Ingredients:
 +
* 125 g water chestnut flour
 +
* 500 mL water, room temperature
 +
* 500 g dark brown sugar ([http://www.wholesomesweeteners.com/brands/Wholesome_Sweeteners/Fair_Trade_Certified_Organic_Dark_Brown_Sugar.html Wholesome Sweeteners])
 +
* 3 or 4 whole water chestnuts, cut into slices, against the grain
 +
* A dash of extra water for the ginger we didn't add
  
<blockquote>
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Method:
250 g water chestnut flour
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# In a large bowl, mix 150 mL of water into chestnut flower, whisking in a little at a time. Make sure all the flour at the bottom of the bowl dissolves into water. Notes: You use up about 2/3 to 3/4 of the water before you get a paste. Before that, the starch clumps around the water and it's hard to stir. Use a whisk and then your fingers to really make sure there's a good mix.
1000 mL water, room temperature
+
# In a large pot, bring the remaining 350 mL water to a boil. Pour in the brown sugar and mix until dissolved. Remove from heat. Whisk in about 1/4 of the water chestnut flour liquid. Don't add all the flour liquid in at once. Too much heat will cook the flour without mixing. Set the pot in a basin or dish of cold water to cool. Remove and mix in the rest of the chestnut flour liquid (this is where you'd add the ginger we didn't have). Upon mixing in the first 1/4 of the water chestnut flour, the mixture will get very thick and gelatinous.
500 g dark brown sugar
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# Pour the whole mixture into a 10-inch round cake pan. You don't need to grease the pan. Steam the pan in a large steamer or wok. The recipe says 20 - 25 minutes but we felt like 40 minutes was better.
2 to 3 whole water chestnuts, roughly chopped (or 1 can of water chestnuts, drained and roughly chopped)
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# Check for doneness by sticking a toothpick into the cake. If it comes out clean, the cake is done. Place pan on a cooling rack or in a basin of cold water to allow the cake to set. Cool for 15 - 20 minutes. Slice and serve.
1- to 2-inch piece ginger, peeled and grated
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# Cake can keep at room temperature, in the fridge or in the freezer.
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# To reheat either pan-fry (as with turnip cake) or steam for 5 - 10 minutes to restore jelly texture.
  
Squeeze the grated ginger through a sieve to strain out juice; set aside.
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Note:
 
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Malcolm and Ning tried this recipe 15-20 years ago and it was disastrous and clumpy. Further work with this recipe suggests that we didn't use enough water.
In a large bowl, mix 300 mL of water into chestnut flour, working in a little at a time. Make sure all the flour at the bottom of the bowl dissolves into the water.
 
 
 
In a large pot, bring the remaining 700 mL water to boil. Pour in brown sugar, and mix until dissolved. Remove from heat, and mix in about 1/4 of the chestnut flour liquid. (Don’t pour all the flour liquid in at once, because too much heat will cook the flour on the spot.) Set the pot in a basin of cold water to cool, then remove and mix in ginger juice and the rest of the chestnut flour liquid. The mixture should have a thick and pasty texture.
 
 
 
Pour the mixture into a 10-inch round cake pan. (No need to grease the pan, since the cake will pop out easily after it cooks.) To steam: Place pan in a large steamer or wok. Bring 8 cups water to boil, cover, and steam for 20 to 25 minutes.
 
 
 
Check for doneness by sticking a toothpick in the cake; if the toothpick comes out clean, you can remove the cake from the heat. Place on a cooling rack or in a basin of cold water to allow the cake to set. When cooled (about 15 to 20 minutes), you can slice and serve immediately.
 
 
 
This cake can be stored in tupperware at room temp, in the fridge, or frozen. (Obviously the colder the storage temp the longer it keeps.)
 
 
 
To reheat, you can either pan-fry the same way as with turnip cake, or steam for 5 to 10 minutes to get the jellylike texture again.
 
</blockquote>
 
 
 
(8/6/2012 Will edit this with our method/findings later)
 
  
 
[[Category:Desserts]]
 
[[Category:Desserts]]

Latest revision as of 14:10, 6 August 2012

Original Recipe from Appetite for China.

08/06/2012 For this recipe, we halved the recipe and ended up using conventional organic brown sugar instead of Chinese Rock Sugar or Chinese Brown Sugar. We ended up getting a sweeter, darker and stickier blend than we've encountered at Dim Sum, but quite like the darkness portrayed in the original recipe. Also, recipes say that the pudding/cake should just pop right out of the cooking pan (after it's cooled). This is true, but not accurate. There's some coaxing involved, but once it starts letting go, it all lets go at once (within 2 or 3 seconds), so hold onto your hats! We still need to fry some pudding up and see how it handles that end of things.

For our half recipe we used: Ingredients:

  • 125 g water chestnut flour
  • 500 mL water, room temperature
  • 500 g dark brown sugar (Wholesome Sweeteners)
  • 3 or 4 whole water chestnuts, cut into slices, against the grain
  • A dash of extra water for the ginger we didn't add

Method:

  1. In a large bowl, mix 150 mL of water into chestnut flower, whisking in a little at a time. Make sure all the flour at the bottom of the bowl dissolves into water. Notes: You use up about 2/3 to 3/4 of the water before you get a paste. Before that, the starch clumps around the water and it's hard to stir. Use a whisk and then your fingers to really make sure there's a good mix.
  2. In a large pot, bring the remaining 350 mL water to a boil. Pour in the brown sugar and mix until dissolved. Remove from heat. Whisk in about 1/4 of the water chestnut flour liquid. Don't add all the flour liquid in at once. Too much heat will cook the flour without mixing. Set the pot in a basin or dish of cold water to cool. Remove and mix in the rest of the chestnut flour liquid (this is where you'd add the ginger we didn't have). Upon mixing in the first 1/4 of the water chestnut flour, the mixture will get very thick and gelatinous.
  3. Pour the whole mixture into a 10-inch round cake pan. You don't need to grease the pan. Steam the pan in a large steamer or wok. The recipe says 20 - 25 minutes but we felt like 40 minutes was better.
  4. Check for doneness by sticking a toothpick into the cake. If it comes out clean, the cake is done. Place pan on a cooling rack or in a basin of cold water to allow the cake to set. Cool for 15 - 20 minutes. Slice and serve.
  5. Cake can keep at room temperature, in the fridge or in the freezer.
  6. To reheat either pan-fry (as with turnip cake) or steam for 5 - 10 minutes to restore jelly texture.

Note: Malcolm and Ning tried this recipe 15-20 years ago and it was disastrous and clumpy. Further work with this recipe suggests that we didn't use enough water.