Water Chestnut Cake马蹄糕Ingredients:
- water chestnut powder (馬蹄粉)250g
- sugar (糖) 250g
- water (水) 6 cup
- water chestnuts, coarsely chopped (馬蹄粒) 8~10 PC
- lycium fruit (枸杞子) 15 g
Cooking Method:
- 250g water chestnut powder mixed with 2 cup cold water
- boil 8 cups of water and then add sugar and stir to dissolve
- Add chopped water chestnuts and lycium fruit and mix well.
- Slowly add water chestnut powder mixture into the wok, turn heat under wok to
low. Stir mixture continually in one direction for 5 to 7 minutes, until mix is very
thick and pasty. - Pour water chestnut mixture into greased pan. Place pan on a steamer, cover and
steam for 40 minutes until it sets firmly and becomes translucent. - Turn off heat, remove cake pan from steamer. Allow to set 4 minutes. Slice
immediately and serve.
This is a most unusual cake. When freshly steamed and sliced, it has the consistency of a
firm jelly. As it cools, it becomes very much like an aspic. It can be frozen either whole
or in slices. To reheat, allow cake to return to room temperature, then steam for 10
minutes or until heated through. It will become more jellylike again. Eat it just as if it had
been made fresh.
It can be pan-fried as well, but it must be cooled and refrigerated overnight preferably
(not frozen) before doing so. To pan-fry, cut cooled cake into slices 2 inches square, 1/2
inch thick, and pan-fry in the same manner as turnip cake.
Function:
- Strengthen the spleen, stomach, liver and kidney
- Nourish blood
- Induce dieresis
- Clear away phlegm, dampness and summer heat from stomach, bladder and
kidney - brighten vision
- Detoxification
- common used to treat acute gastritis, peptic ulcer disease, reflux esophagitis,
cholecystitis, periodontitis, enteritis, dysentery, urinary tract infection, urinary
stone, prostatitis and so on.