🇨🇳 China · Dessert
Water Chestnut Cake
By eatmundo · July 12, 2026
A classic dim sum dessert known for its translucent golden appearance and firm, chewy texture. It is naturally sweet and incredibly refreshing.
Ingredients
check them off as you prepareHow to Make It
- 1
Finely chop 150g of fresh or canned water chestnuts into small, bite-sized cubes.
- 2
Dissolve 200g of water chestnut flour in 200ml of cold water, stirring until completely smooth.
- 3
In a separate saucepan, boil 400ml of water with 180g of brown sugar until the sugar has fully dissolved.
- 4
Pour a small ladle of the flour mixture into the boiling sugar water to create a thickened syrup base.
- 5
Turn off the heat and stir in the remaining flour mixture and the chopped water chestnuts until the batter becomes viscous.
- 6
Lightly grease a square steamer mold or glass dish.
- 7
Pour the mixture into the dish, spreading it evenly, and steam over high heat for 30 minutes until translucent.
- 8
Allow to cool completely at room temperature before cutting into squares, or refrigerate for 2 hours for a firmer slice.
Frequently Asked Questions
Can I substitute regular flour for water chestnut flour?+
No, you must use water chestnut flour because it provides the unique, jelly-like texture that regular wheat flour cannot replicate.
How do I ensure the cake is fully cooked and translucent?+
The cake is done when the mixture turns from opaque white to a completely translucent, amber-colored gel.
Should I use fresh or canned water chestnuts?+
Canned water chestnuts are preferred for convenience and consistent texture, but be sure to dice them finely so they distribute evenly throughout the batter.
What is the best way to slice the cake without it sticking to the knife?+
Chill the cake thoroughly in the refrigerator for at least four hours and lightly grease your knife with neutral oil before cutting.
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