Refreshing Water Chestnut Cake

Peel and chop the water chestnuts (not too finely, it tastes better this way).

Pour 250 grams of water chestnut flour into a large bowl (always use this brand of water chestnut flour, it's quite authentic).

Add 600 grams of water to dissolve, then sieve to make the slurry smoother; this is the raw batter.

It's using this kind of yellow candy.

Add 500g of water to the pot, melt the brown sugar in it, and bring to a boil.

Turn to the lowest heat, scoop in two spoons of raw water chestnut juice, and stir quickly.

You can turn off the heat once it is stirred into this thick consistency; this is cooked paste.

Pour the cooked slurry into the raw slurry and stir quickly until evenly mixed.

This way, we get raw and cooked slurry.

Crush the water chestnuts and pour them into the batters, then mix evenly.

Then pour it into a large bowl, add boiling water, and steam on high heat for 30 minutes.

After steaming, pour off the water that has dripped onto the surface of the water chestnut cake, let it cool completely, and then cut it into pieces to enjoy.

The chewy and smooth water chestnut cake is ready! If you want it to be more fragrant, you can pan-fry it before eating!