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.
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.
Recipe source: Cheat Eat
Mix 250 ml water with water chestnut powder together. Set aside.
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.
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.
Pour the paste into a lightly greased pan (preferably square and about 6 or 7 inch) and steam over high heat for 10 mins.
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.
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.
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.