By eatmundo · July 12, 2026
🇨🇳AI-generated imageSame ingredients, elsewhere in the world
1 matchThis dish doesn't have a strong Mundo Match yet — but here's the closest ingredient overlap we found across the world's cuisines. The percentage is the share of ingredients the two recipes have in common.
Same technique: Custard & pudding44 recipes from 18 countries
A classic dim sum dessert known for its translucent golden appearance and firm, chewy texture. It is naturally sweet and incredibly refreshing.
According to eatmundo's ingredient comparison, the closest dish to Water Chestnut Cake from another cuisine is Biko (Philippines): the two share 29% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow 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 with 5ml of oil.
- 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
What is Water Chestnut Cake?
Water chestnut cake is a Chinese dim sum dessert prepared with water chestnut flour, fresh water chestnuts, and brown sugar. It is typically served as a steamed gelatinous square during yum cha or festive gatherings.
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 two hours and lightly grease your knife with neutral oil before cutting.
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