Soft and glutinous sesame water chestnut cake
Overview
There is far more interest in snacks made with water chestnuts than in soup dishes. I felt pretty good when I saw this water chestnut cake made with sesame, water chestnuts and glutinous rice flour. Unfortunately, the recipe was unclear and the ingredients were all in the right amount. On weekdays, I am most afraid of encountering the right amount and always avoid it. But there aren’t many pastries made with water chestnuts, so I really don’t want to miss them. So, I figured it out myself and quantified all the materials. But it doesn’t have to be so precise, just be general. I randomly picked up a biscuit mold to shape it. If I use a mooncake mold, it should also work, and the appearance will be better. But for those who have everything they need and don’t want to go to too much trouble, a cookie cutter will suffice. Not to mention, this ratio is really good. Eat it hot or cold, it tastes good. . .
Tags
Ingredients
Steps
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Ingredients: 145g cooked water chestnut meat, 70g glutinous rice flour, 30g cooked white sesame seeds, 20g corn oil, 55g water, 20g sugar
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Place sesame seeds in a food processor and blend.
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Break into pieces and pour into a large bowl.
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Steam the water chestnut meat and put it into a food processor and blend.
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Break into pieces and pour into sesame seeds.
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Mix well.
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Add glutinous rice flour and sugar and mix well.
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Add water and mix well.
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Pour in the oil.
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Knead until it forms a ball.
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Take an appropriate amount and put it into the biscuit mold, fill it tightly and press it tightly.
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Push out gently.
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Put it into a pot of boiling water and steam over high heat for about 15-20 minutes.
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When cooked, turn off the heat, uncover and let dry until warm.
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Plate and serve.
