600 ml water
100 gm (about 3/4 cups) water chestnut flour (Pan Tang Guangzhou 廣州泮塘特產)
1 tsp / about 3 gm cornflour / corn starch
2 tsp oil
50 gm (1/4 cup) white sugar
50 gm (1/4 cup) brown sugar slab (冰片糖), finely chopped
10 water chestnuts, fresh, frozen or canned, roughly chopped
- Grease the pan with a little oil to help remove the cake easier after steaming.
- Dissolve the water chestnut flour with 300 ml of water and cornflour completely. Drain through a fine sieve. Stir in 2 teaspoons of oil. Set aside.
- Put the other 300 ml of water, together with white sugar, chopped brown sugar into a deep pot. Cook until the sugar dissolves completely. Bring it to boil.
- Add the water chestnuts. Reduce the heat to low.
- Stir in the dissolved water chestnut flour mixture. Immediately stir to combine well into a thick but smooth batter. Make sure not to let the batter stick to the bottom.
- Pour the batter into the greased pan. Use a teaspoon, wet with some water, to level the surface. Cover with foil and steam in a wok or steamer, for about 30 to 35 minutes, or until the cake turns translucent, or an inserted needle comes out clean.
- Remove from the wok and let cool a bit. Remove the cake from pan and slice into pieces. Serve warm immediately. Or pan fry slices before serving. The leftover can be kept in fridge, covered, for up to a week or so.