Among the array of Chinese New Year cakes, Water Chestnut Cake is one of the easiest to prepare. Its clear, layered texture and subtle sweetness make it a favorite for celebrating the Lunar New Year. Additionally, it is a popular dim sum dish enjoyed throughout the year. With its straightforward ingredients and simple method, it’s perfect for those looking to create a delicious, meaningful dessert with minimal fuss.
The Cultural Significance of Chinese Pastries
In Chinese culture, pastries or cakes are more than just sweet treats; they are carriers of deep cultural significance and symbolism.
Many cakes, such as Nian Gao, Lo Bak Go (Chinese Radish Cake), and Fa Gao (Chinese prosperity cakes), are favored not only for their taste but for their auspicious meanings.
In Chinese, the word for cake is 糕 (gāo). It is pronounced the same as 高 (gāo), which means ‘high’ or ‘to rise’. This is why cakes like nian gao are especially popular during the Lunar New Year, symbolizing the hope for rising success, growth, and prosperity in the coming year.
Similarly, Water Chestnut Cake, with its clear, layered texture, represents clarity and progress, offering a sweet yet meaningful way to celebrate and reflect on traditional values.
Why Water Chestnut Cake is Special
Water Chestnut Cake or Ma Tai Gou is a beloved Chinese dim sum dish, celebrated for its translucent, jelly-like texture and subtly sweet flavor. It’s a must-order item whenever I go for Yum Cha.
Made primarily from water chestnut flour, fresh water chestnuts, and sugar, the cake is typically steamed and served in thin slices. The cake has a delicate balance of sweetness and the refreshing crunch of water chestnut pieces, making it a favorite dessert during dim sum or festivals like Chinese New Year.
It can be enjoyed as-is, or pan-fried for a slightly crispy exterior while remaining soft inside.
About the sugar
You can adjust the amount of sugar to suit your taste. In this recipe, I used both white granulated sugar and rock sugar. I like to caramelize the white sugar by stir-frying it, which adds a rich, deep flavor to the cake. However, if you prefer, you can use just one type of sugar, like the brown sugar slabs often used in Cantonese dessert soups (tong sui), such as Water Chestnut Dessert Soup. Alternatively, you can skip the caramelizing step and simply melt the sugar in water.
Ingredients:
- 200g fresh water chestnuts (peeled and crushed)
- 150g water chestnut flour
- 350g water (for the batter)
- 75g white granulated sugar
- 75g rock sugar
- 350g water (for the syrup)
Instructions:
Prepare the Water Chestnuts:
Wash and peel 200g of fresh water chestnuts. Place them in a sealed plastic bag and gently crush them with the flat side of a knife or another heavy object. After crushing, remove them from the bag and chop them into small, even pieces. This method prevents the water chestnuts from splattering during preparation and ensures a more consistent texture.
Make the Batter:
In a large bowl, combine 150g of water chestnut flour with 350g of water. Stir the mixture thoroughly to form a smooth batter. For a silkier texture, strain the batter through a sieve to remove any lumps. This step is crucial to ensure a smooth final texture for the cake.
Caramelize the Sugar:
In a saucepan over medium-low heat, melt 75g of white granulated sugar until it turns a golden caramel color. Be patient and stir occasionally to prevent burning. Once the sugar has caramelized, add 350g of water, 75g of rock sugar, and the prepared water chestnut pieces. Cook the mixture until the sugar has completely dissolved, then remove it from heat.
Combine the Batter and Syrup:
Stir the batter again to ensure the flour hasn’t settled at the bottom. Take about 50ml of the prepared batter and pour it into the caramel syrup, stirring quickly to combine. Then, pour the entire caramel syrup mixture back into the remaining batter. Mix thoroughly to create what is known as the “raw-cooked batter.” This step is key to achieving the signature chewiness of the cake and prevents it from separating into layers during steaming.
Steam the Cake:
Pour the mixture into a prepared tray, smoothing out the surface. Once your steamer water is boiling, steam the cake over medium heat for about 20 minutes, or until fully set. Allow the cake to cool completely before attempting to remove it from the tray. The cake should have a beautiful golden hue and a satisfyingly bouncy texture.
Serve:
You can enjoy the Water Chestnut Cake as is, or for a delightful twist, pan-fry slices of the cake until crispy on the outside while remaining soft and chewy on the inside.
How to Make Water Chestnut Cake
Ingredients
- 200 g fresh water chestnuts peeled and crushed
- 150 g water chestnut flour
- 350 g water for the batter
- 75 g white granulated sugar
- 75 g rock sugar
- 350 g water for the syrup
Instructions
Prepare the Water Chestnuts:
- Wash and peel 200g of fresh water chestnuts. Place them in a sealed plastic bag and gently crush them with the flat side of a knife or another heavy object. After crushing, remove them from the bag and chop them into small, even pieces. This method prevents the water chestnuts from splattering during preparation and ensures a more consistent texture.
Make the Batter:
- In a large bowl, combine 150g of water chestnut flour with 350g of water. Stir the mixture thoroughly to form a smooth batter. For a silkier texture, strain the batter through a sieve to remove any lumps. This step is crucial to ensure a smooth final texture for the cake.
Caramelize the Sugar:
- In a saucepan over medium-low heat, melt 75g of white granulated sugar until it turns a golden caramel color. Be patient and stir occasionally to prevent burning. Once the sugar has caramelized, add 350g of water, 75g of rock sugar, and the prepared water chestnut pieces. Cook the mixture until the sugar has completely dissolved, then remove it from heat.
Combine the Batter and Syrup:
- Stir the batter again to ensure the flour hasn’t settled at the bottom. Take about 50ml of the prepared batter and pour it into the caramel syrup, stirring quickly to combine. Then, pour the entire caramel syrup mixture back into the remaining batter. Mix thoroughly to create what is known as the "raw-cooked batter." This step is key to achieving the signature chewiness of the cake and prevents it from separating into layers during steaming.
Steam the Cake:
- Pour the mixture into a prepared tray, smoothing out the surface. Once your steamer water is boiling, steam the cake over medium heat for about 20 minutes, or until fully set. Allow the cake to cool completely before attempting to remove it from the tray. The cake should have a beautiful golden hue and a satisfyingly bouncy texture.
Nutrition
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