Steamed Chestnut Cake Recipes

WATER CHESTNUT CAKE RECIPE

Water Chestnut Cake Recipe image

Provided by By Christine's Recipes

Yield one square pan 15.4cm x 5cm (depth)

Number Of Ingredients 8

Ingredients

Ingredients: 600 ml water 100 gm water chestnut flour (Pan Tang Guangzhou 廣州泮塘特產) 2 tsp / about 6 gm cornflour / corn starch 2 tsp oil 50 gm white sugar 50 gm brown sugar slab (冰片糖), finely chopped 8 water chestnuts, fresh, frozen or canned, roughly chopped
600 ml water
100 gm water chestnut flour (Pan Tang Guangzhou 廣州泮塘特產)
2 tsp / about 6 gm cornflour / corn starch
2 tsp oil
50 gm white sugar
50 gm brown sugar slab (冰片糖), finely chopped
8 water chestnuts, fresh, frozen or canned, roughly chopped

Steps:

Method: Grease the pan with a little of oil in order to help remove the cake from it at ease. Dissolve the water chestnut flour with 300 ml of water and cornflour completely. Drain through a fine sieve. Stir in 2 teaspoons of oil. Set aside. Put the other 300 ml of water, together with white sugar, chopped brown sugar into a deep pot. Cook until the sugar dissolves completely. Bring it to boil. Add the water chestnuts. Reduce the heat to low. Stir in the dissolved water chestnut flour mixture. Immediately stir to combine well into a thick but smooth batter. Make sure not to let the batter stick to the bottom. Pour the batter into the greased pan. Use a teaspoon, wet with some water, to level the surface. Cover with foil and steam in a wok or steamer, for about 30 to 35 minutes, or until the cake turns translucent, or an inserted needle comes out clean. Remove from the wok and let cool a bit. Remove the cake from pan and slice into pieces. Serve warm immediately. Or pan fry slices before serving. The leftover can be kept in fridge, covered, for up to a week or so.

CHESTNUT TRUFFLE CAKE

Chestnut truffle cake image

This rich, gluten-free cake makes a perfect dinner-party dessert

Provided by Mary Cadogan

Categories Dessert, Dinner

Time P1DT30m

Number Of Ingredients 11

Ingredients

400g cooked chestnut
100g caster sugar
100g butter , chopped into cubes
100g dark chocolate , minimum 70% cocoa solids, broken into pieces
3 tbsp milk
1 tsp vanilla extract
2 tbsp cognac
100g dark chocolate , minimum 70% cocoa solids
25g butter
1 tbsp single cream , plus extra to serve
icing sugar , to decorate

Steps:

Put the chestnuts in the food processor with the sugar, then process until fairly smooth. Put the butter and chocolate in a pan with the milk, then gently heat, stirring, until they have melted to a smooth sauce. Stir in the vanilla and cognac. Add to the chestnut mix in the food processor, then whizz again until fairly smooth.
Line a lightly buttered small loaf tin with cling film, then pour in the chestnut truffle mix. Smooth the top, then cover the tin with cling film. Chill for 24 hrs.
To serve, turn the truffle cake out onto a flat plate or board. Peel off the cling film. Gently melt the chocolate, butter and cream for the topping, then spread over the top and sides of the cake. Return to the fridge to set. Will keep in the fridge for another 6 days. Decorate with a dusting of icing sugar. Serve cut into thin slices with a little single cream poured around (cold vanilla custard is also very good).

Nutrition Facts : Calories 525 calories, Fat 29 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 44 grams sugar, Protein 4 grams protein, Sodium 0.36 milligram of sodium

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