Water-Chestnut Pudding with Osmanthus (桂花馬蹄糕) ~ Vegan
This is one of my family’s most favourable Chinese cake. When we have a breakfast in a Chinese restaurant for a special occasion. This is one of the traditional dim sums we must order it 桂花馬蹄糕. It highly demands dim sum for most of the Chinese people.
Its name is water chestnut cake, of course, it has water chestnut 馬蹄. Adapt the fresh one has much more flavour than the tinned one. If you can’t find the fresh one, unfortunately! The tinned should be your only choice.
Osmanthus 桂花, should most of the Chinese people knew what it is! I can say this flower is quite similar to the elderflower. But it is not the same definitely. They are both the same way to use on drink, cake, biscuit, dessert, etc. The difference is Osmanthus has tiny yellow flowers, and the Elderflower has tiny white flowers. I think they’re the same family!
Water Chestnut Pudding with Osmanthus (桂花馬蹄糕)
Ingredient: can make 2 x 1lb loaf tins
- 2 tsp Organic Dried Osmanthus, soaked in 2 tbsp/ 30ml water
- 250g Water Chestnut starch 馬蹄粉
- 12 Fresh Water Chestnut or 1/2 canned, peeled & sliced
- 1500ml Water
- 150g Rock Water 冰糖
- 80 – 100g Unrefined Brown sugar or coconut sugar (I use 80g coconut sugar)
- 1 tsp Water
- Mix the water chestnut starch in 750ml of water. Leave it soak for 4 hours or overnight.
- Grease two loaf tins, and set aside.
- Put the remaining 750ml of water in a saucepan with sugar over medium heat. And bring it to near boil (but not necessary) until the sugar melt. Add the oil. Turn the heat to low setting.
- Whisk the water chestnut starch batter, and slowly pour 1/2 of the quantity to the sugar water. Stirring constantly.
- Then pour the rest of the batter between 3 to 4 times, remember to keep stirring after each adding.
- After all the batter added in the sugar water, then add the sliced water chestnut. Let the batter stay in the low heat for 2 to 3 minutes more. Off heat. The batter will become a thick and white colour.
- Pour the batter into the greased tins, brush a small amount of oil on the cake top evenly.
- Cook in a steamer with hot water, over high heat for around 10 minutes. Then lower the heat to medium, cook for another 15 minutes. The cake should be cooked and turn transparent colour. That’s the sign of the cake is cooked completely.
- Let it cool down, remove the pan and turn upside down on a serving plate.
- It can serve now.
- Apart from this way to serve. I have another idea to serve. You can slice the cake about 1/2 inch thickness. Prepare a plate with 1 tbsp of custard powder. Coat the sliced cake with the custard powder all over. Put a small amount of oil in a frying pan, fry the sliced cake on medium-low heat until it turns to little bit crispy. Then serve. My children love this fried cake and finish one loaf of the cake in a flash.