Wolfberry, sesame and water chestnut cake
Overview
The last bit of water chestnut is used to make a water chestnut cake using rice flour as coagulant. This water chestnut cake is still vague and appropriate, except that the water chestnut as the protagonist has a clear numerical weight. So, I quantified them one by one with reference to the previous glutinous rice flour version. The water chestnut cake has the participation of wolfberry. It is no longer white and pure, but has a light orange color dissolved from the wolfberry. Mix hot and cold water into the paste, which is said to taste better. I couldn't think of any mold to use to steam it into one piece, so I simply put it into the silicone molds one by one and molded it in one go. It looks ordinary, but the taste and texture are pretty good. The granular water chestnut pieces feel like chewing peanuts in your mouth, and the whole water chestnut cake is actually reminiscent of the taste of cornmeal. This is the variety with the most commendable taste among all water chestnut products. Water chestnut, this is the end. . . . .
Tags
Ingredients
Steps
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Ingredients: 140 grams of raw water chestnut meat, 10 grams of corn oil, 20 grams of sugar, 10 grams of wolfberry, 15 grams of cooked white sesame seeds, 65 grams of rice flour, 50 grams of cold water, 35 grams of hot water
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Peel the water chestnuts and remove the flesh, cut into small pieces and set aside.
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Chop the wolfberry and set aside.
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Saute white sesame seeds until fragrant, put into food processor,
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Beat into powder.
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Pour the rice flour into a large bowl, add cold water and mix well
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Add hot water while stirring,
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Mix into rice milk.
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Pour in the crushed water chestnuts and mix well.
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Add sesame seeds and mix well.
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Pour in sugar and wolfberry, stir evenly.
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Add oil and mix well.
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Form into a semi-fluid paste.
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Load into mold.
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Put it into a pot of boiling water and steam over high heat for about 20 minutes.
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Remove from pan when cooked and let dry until warm.
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Remove from the mold.
