Water Chestnut Jelly Cake
By: Ching
Published: Tuesday, August 3, 2010 - 9:42am

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.