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Ingredients :
225 g canned water chestnuts, drained
220 g caster sugar
220 g water chestnut flour
4 tablespoons corn oil
3 tablespoons vegetable oil
Method :
Cut the canned water chestnuts into
matchstick-sized pieces. Use a saucepan to place the cut water
chestnuts, sugar and 2 cups water. Bring to the boil. Stir in the water
chestnuts flour and add another 2 cups of water. Stir to mix well, then
simmer for 5 minutes. Add the corn oil, stir and bring once more to the
boil. Reduce heat to very low and simmer gently for 5 minutes.
Use a square can tin to pour in the
mixture and place in a steamer to steam for 30 minutes. Remove from the
steamer and set aside to cool. When cold, the water chestnut is similar
to a firm jelly with streaks of water chestnuts inside. Cut the cake
into pieces as thin as bread slices. Heat up a frying pan with vegetable
oil. When hot, fry each slice of the water chestnut cake for 2.5 minutes
on each side. Serve hot or cold. |
