Water Chestnut Jelly Cake

Preparation

1
Open the canned of diced water chestnuts, drain, lightly rinse and chop into desired pieces.
2
Mix water chestnut flour with 500ml water and whisk to mix well. Set aside.
3
Boil Gula Melaka with 750ml water until sugar dissolve. Add in the chopped chestnut pieces.
4
Pour water chestnut mixture into Gula Melaka solution and keep stirring until it turns transparent and thick.
5
Pour the thicken chestnut mixture into a well greased 8 inch pan.
6
Steam on high heat for 30-45 minutes.
7
Let it cool at room temperature and then cover with a plastic wrap and keep in the refrigerator for at least three hours. Preferably overnight.
8
Slice and serve it cold.

Tools

 



Yield:

12 servings

Added:

Tuesday, August 3, 2010 - 9:42am

Creator:

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