Osmanthus Wolfberries Water Chestnut Cake is one of the favourite desserts that can be served warm, at room temperature or chilled, which has some health benefits.
Osmanthus has some antioxidant elements that can improve complexion and it has potential to cleanse the body of excess nitric oxide. It is known to dispel cold and dampness in the body and wonderful for treating colds by decreasing mucus and reduce coughing. In fact, it improves overall lung health and ability to warm stomach, improves digestion and reduces stomach gas. Wolfberries are also known to be beneficial to vision, skin, liver and kidney as well as an antioxidant rich fruit. How about water chestnuts? It has mountains of minerals loaded with essential vitamins.
So, why not make some Osmanthus Wolfberries Water Chestnut Cake for the whole family? In fact, I have added a layer of coconut water chestnut cake for this recipe. Earlier, I have posted the Steamed Water Chestnut Cake recipe (click here for the recipe) which is slightly different from this one in terms of the cooking method. For those who haven’t tasted this cake before, it doesn’t really taste like a cake. It tastes more like the kueh with very soft texture.
Take your pick and choose the layered Osmanthus Wolfberries Water Chestnut Cake with Coconut or just Osmanthus Wolfberries Water Chestnut Cake or just Water Chestnut Cake!
Water Chestnut Cake
1. Grease the tin with a bit of oil.
2. Add the water chestnut flour and corn flour to 100ml of water and stir to dissolve the flour. Drain the mixture through a fine sieve and add 2 tsp of cooking oil to the mixture.
3. In the pot, bring the 550ml of water to boil. When the water is boiling, off heat. Add in Osmanthus flowers and wolfberries, covered and set aside for 15 minutes.
4. Strain the osmanthus flowers and wolfberries from the tea. Put the osmanthus flowers and wolfberries aside. Measure out 500ml of tea. Add the rock sugar and cut brown sugar to the tea and bring to boil. Off heat once boil.
5. Add the desired amount of osmanthus flowers and wolfberries into the tea. (I didn’t add all osmanthus flowers as it will make the cake texture coarse). Add in the chopped water chestnut. Then, stir in the flour mixture prepared earlier. Continue to stir as the whole mixture will start to turn into a thick and sticky batter.
6. Pour the batter to the greased tin. Level the surface using a spoon or spatular.
7. Put the tin to the steamer and steam for 10 minutes. If you do not wish to have the coconut layer, steam for 40-45 minutes. Do cover the steamer cover with the steam cloth like picture below to ensure condensed water on the cover does not drip into the cake. Alternatively, you may cover the tin with foil.
8. Add the 60g water chestnut flour and 1 tsp corn flour to 100ml of water and stir to dissolve the flour. Drain the mixture through a fine sieve and add 1 tsp of cooking oil to the mixture.
9. In the pot, add pandan leaves, sugar and salt to the coconut milk, bring to boil under low-medium heat. When there are some bubbles, off heat.
10. Stir in the flour mixture prepared earlier. Continue to stir as the whole mixture will start to turn into a thick and sticky batter.
11. Pour the batter to the steamed water chestnut layer and continue to steam to 40-45 minutes.
12. Let the cake cool before slice to serve. Or, you may put the cake in the fridge as it is easier to slice when chilled. You may warm it by steaming or pan-fry or serve cold. Cut the cake using greased knife.
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