logo
Poached Pears with Osmanthus and Red Dates
July 29, 2015
Indonesian Perkedel
August 5, 2015

Osmanthus Water Chestnut Cake

If you are a fan of Chinese dim sum, this Steam Osmanthus Water Chestnut Cake must be no stranger to you. They are usually served either steamed or pan fried. It is absolutely one of my dad-in-law’s most requested desserts from BNF kitchen.  If you can’t decide which one you like better, try making both! At least that’s what I did.
 

 

 

 

 

 

 

 

 

 

Ingredients:
3/4 cup (115 g) water chestnut powder
1/2 cup (120 g) granulated sugar
1 tbsp (14 g) osmanthus flower (available at Chinese Medical Halls)
2 – 3 water chestnuts* (peeled and diced)
1 cup (250 ml) water
2 cups (500 ml) water

*I got a packet of peeled and cleaned water chestnut from Sheng Siong Supermarket.

Serves 8

Recipe source: Cheat Eat 

The line up.

The line up.

 

Mix 250 ml water with water chestnut powder together. Set aside.

g

 

In a pot, heat up 500 ml water and when it comes to boiling point, turn off heat and add in sugar follow by osmanthus flower. Stir well and cover for 2 mins.

j

k

 

After 2 mins, add in water chestnut mixture to the pot and turn on heat to low. Stir constantly until mixture slightly thickened and coat the back of the spoon. Be careful not to overcook the mixture or you’ll end up with a lumpy mess.

i

u

k

 

Pour the paste into a lightly greased pan (preferably square and about 6 or 7 inch) and steam over high heat for 10 mins.

Grease the dish lightly with some vegetable oil to prevent the cake from sticking.

Grease the dish lightly with some vegetable oil to prevent the cake from sticking.

h

h

The color will be opaque after steaming…

 

After 10 mins, turn down heat and continue to steam for another 10 mins. The color will be opaque initial but will turn semi-transparent when cooled.

But will turn translucent after it is cooled completely.

But will turn translucent after it is cooled completely.

 

Let it cool completely below unmolding and slicing. It should come off easily. Wet your knife with some warm water before slicing so it will not stick.

j

 

For pan-fried version:
Slice the cake to ½ inch thick and desired size.

Heat up frying pan and cook at medium heat about 2 mins each sides until golden brown. Serve warm.

k

Bear Naked Food steam osmanthus water chestnut cake

Steam version.

Bear Naked Food steam osmanthus water chestnut cake

Steam version.

Bear Naked Food pan-fried osmanthus water chestnut cake

Pan-fried version.

Bear Naked Food pan-fried osmanthus water chestnut cake

Pan-fried version.

 

 

Osmanthus Water Chestnut Cake
 
Prep time
Cook time
Total time
 
Make this popular Chinese dim sum dessert at the comfort of your own home. Super simple and easy!
Author:
Recipe type: Asian, Dessert
Cuisine: Chinese
Serves: serves 8
Ingredients
  • ¾ cup (115 g) water chestnut powder
  • ½ cup (120 g) granulated sugar
  • 1 tbsp (14 g) osmanthus flower
  • 2 – 3 water chestnuts* (peeled and diced)
  • 1 cup (250 ml) water
  • 2 cups (500 ml) water
Instructions
  1. Mix 250 ml water with water chestnut powder together. Set aside.
  2. In a pot, heat up 500 ml water and when it comes to boiling point, turn off heat and add in sugar follow by osmanthus flower. Stir well and cover for 2 mins.
  3. After 2 mins, add in water chestnut mixture to the pot and turn on heat to low. Stir constantly until mixture slightly thickened and coat the back of the spoon. Be careful not to overcook the mixture or you’ll end up with a lumpy mess.
  4. Pour the paste into a lightly greased pan (preferably square and about 6 or 7 inch) and steam over high heat for 10 mins.
  5. After 10 mins, turn down heat and continue to steam for another 10 mins. The color will be opaque initial but will turn semi-transparent when cooled.
  6. Let it cool completely below unmolding and slicing. It should come off easily. Wet your knife with some warm water before slicing so it will not stick.
  7. For pan-fried version:
  8. Slice the cake to ½ inch thick and desired size.
  9. Heat up frying pan and cook at medium heat about 2 mins each sides until golden brown. Serve warm.

 

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

Comments are closed.