1 recipe found
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. . . . .
