Water Chestnut Cake

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Revision as of 13:06, 6 August 2012 by Malcolm (talk | contribs) (Created page with "Original Recipe from [http://appetiteforchina.com/recipes/water-chestnut-cake-ginger/ Appetite for China]. 08/06/2012 For this recipe, we halved the recipe and ended up using co...")
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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.