Water Chestnut Cake

Ingredients:

Water Chestnuts x 10 to 15 big pc

Water chestnut powder 250g 

Rock Sugar (1/2 a box or approx 300g)

How to make:
1. Brush a round tin with some corn oil. Leave aside.

2. Mix the 250 g water chestnut powder with 750ml water using the fingers. Ensure no lumps.

3. Clean and peel the water chestnuts and using the back of a chinese knife, break the water chestnuts into small pieces. Never "cut" them with the knife.

4. Boil 750ml water with almost 1/2 of a box of the Taikoo Rock Sugar until sugar all dissolved. To speed up the process, you can break the rock sugar into smaller pc by covering them in a cloth and use a hammer to break them on the kitchen floor!

5. Once boiled, taste if it's sweet enough. Remember that you will have to add starch solution into this sugar water afterwards. So it should be sufficiently sweet enough.

6. Then add the water chestnut pieces and cook until it change from white to beige color (only a few mins).

7. Add the starch solution to the pot and quickly mix well and stir all ingredients together in 1 direction, until all mix well.

8. Pour the mixture to the greased tin. Using a disposable glove, use your palms to press down the mixture and even the top. But don't press too hard though.

9. Cover tin with microwave cling wrap and steam for 30 min.

10. Cool down and cover with plastic and store in fridge.

* when you cut them into pieces for pan fry, pls remember to coat them with corn starch in a thin layer and shake off excess starch before frying.

Enjoy~