Superglue? Rubber? Waterchestnut Cake!!

With less than a month to go before Chinese New Year, I started testing out my waterchestnut cake recipe  again. I actually make it every year but I just never remember to write down the exact recipe so I usually have to experiment a little before the new year. And although I thought the paste didn't thicken enough in the process, the waterchestnut cake turned out fine. I was a little surprised actually.  Before I forget, heres the recipe. I adapted it from the Cheat Eat blog.

Ingredients:

• 250g waterchestnut flour
• 950ml water
• 12 waterchestnuts (can add more if you want)
• 220g or two and a half slabs of yellow sugar
• A little oil for greasing your pan

Method:

1. Grease the foil pan with oil. I got mine a few days ago. They usually just have two sizes. I picked the smaller one.
2. Sift the waterchestnut flour.
3. Mix about half of the water you'll be using with the flour.
4. Peel and chop, or crush the waterchestnuts. I usually put it in a gladlock type bag and just crush it with a wooden spatula or a knife handle.
5. Melt the sugar in a pot with the remaining water. Add the waterchestnuts and bring it to a boil.
6. Turn the flame down to as small a flame as possible and pour half the flour mixture in, while continuously stirring.
7. Turn the fire off, and pour the remaining mixture in the pot, while stirring. It should thicken while you stir.
8. Pour the mixture in your pan and steam for 30 minutes, or until transparent. I usually cover the top of the pan with foil to prevent water droplets from falling into the pan while steaming.
9. Eat! Or wait until it cools first.

My waterchestnut cake is on the less sweet side, so if you like really sweet stuff you can always add more sugar. Or if you like it softer you can add more water too. Its really quite flexible. ENJOY!