When you're craving the bouncy texture and sweet crunch of authentic water chestnut cake, nothing beats the homemade version made with fresh water chestnuts. This fresh water chestnut dessert transforms simple ingredients into an unforgettable Chinese New Year Pudding Recipe黃金馬蹄糕 that rivals any dim sum restaurant. You'll master it in your own kitchen today.
The magic happens when you combine fresh water chestnuts with water chestnut flour, rock sugar, and brown sugar slabs. The result? A vegan dessert that's lighter than rice cakes but more satisfying than jelly. Families across Vancouver and Toronto make this bouncy cake during Lunar New Year because the rising shape symbolizes prosperity.
> In This Post: Everything You'll Need For The Best Authentic Water Chestnut Cake
This dairy-free vegan dessert requires just four ingredients. The homemade version satisfies any sweet tooth and impresses your vegan friends without the artificial additives found in store-bought versions.
What Makes This Steamed Water Chestnut Pudding Special
Steamed water chestnut pudding (馬蹄糕, Mǎtí gāo) is a traditional dessert made with chopped water chestnuts, water chestnut flour, brown sugar slabs, and rock sugar. The cake tastes light and refreshing, with a bouncy texture punctuated by crunchy water chestnut bites.
This isn't quite a cake. It's more of a jelly-like pudding. The texture sits denser than jello but lighter than mochi.
Water Chestnut Cake ranks as one of three traditional cakes of Lunar New Year. Just before celebrations begin, many Cantonese households get busy making their family's favourite Chinese cake. Other famous cakes made during this time include Radish Cake (蘿蔔糕, Luóbo gāo) and Sweet Rice Cake (年糕, Niángāo).
Water Chestnuts (Eleocharis dulcis) aren't nuts despite the name. They're aquatic vegetables that grow in marshes and mud across Asia and Oceania. Water chestnuts hit peak season during Spring and Winter.
Harvest happens when the bulb turns dark brown. Water chestnuts have crispy, white flesh. You can eat them raw or cooked.
The fresh version delivers incomparable sweetness and crunch. Canned varieties lose most of their characteristic texture and delicate flavour during processing.
Why Water Chestnut Cake Dominates Chinese New Year Celebrations
The timing of water chestnut cake during Lunar New Year isn't random. Traditional Chinese Medicine views this dessert as perfectly suited for the late winter to early spring transition when your body needs foods that support digestion while providing gentle sweetness.
Water chestnuts' natural sweetness and cooling properties balance the rich, heavy foods consumed during New Year feasts. The dessert's light, refreshing nature cleanses the palate without creating digestive burden, making it ideal for multi-course celebrations.
The cake's golden colour from brown sugar slabs symbolizes wealth and prosperity. Its translucent appearance represents purity and new beginnings. When families gather around steaming trays of freshly made water chestnut cake, they're not just sharing dessert. They're participating in centuries of tradition that connects food, family, and fortune.
This ma tai gao recipe has been passed down through generations of Cantonese families. Every household has slight variations, but the core technique remains the same.
Water chestnuts pack impressive nutrition into low calories. Every 100-gram serving contains just 97 calories with 3g of fiber and 2g of protein. They're rich in potassium, manganese, copper and Vitamin B6.
High in Antioxidants that protect cells from damage and support immune function.
Helps lower blood pressure and reduce cardiovascular heart diseases through potassium content.
Keeps you satiated and fuller for longer periods, making this dessert surprisingly filling.
Reduces Oxidative Stress and fights cancer growth with powerful antioxidant compounds.
Nutritious yet low in calories for weight management during indulgent holiday seasons.
Water Chestnut Health Benefits & TCM Properties
Water Chestnuts are cold in nature and sweet in taste. They enter the lung and stomach meridian. According to Traditional Chinese Medicine, water chestnuts calm the mind while purging heat. They nourish the lungs and cool the liver. They improve digestion and reduce phlegm.
TCM Thermal Property: Cold and Sweet Primary Actions: Clears heat, generates body fluids, promotes urination Target Organs: Lung, Stomach meridians Winter to Spring Role: Provides cooling balance during rich New Year feasting
The combination of water chestnuts with warming brown sugar creates perfect harmony in TCM theory. The cooling chestnuts balance the warming sugars, resulting in a neutral thermal effect that won't disrupt your body's delicate winter to spring transition.
Specific TCM Benefits:
Lung Moistening helps combat winter dryness and supports respiratory health during seasonal transitions.
Heat Clearing balances the warming, rich foods traditionally consumed during New Year celebrations.
Digestive Support aids in breaking down heavy meals through gentle stomach qi activation.
Fluid Generation replenishes body fluids depleted by indoor heating and cold, dry winter air.
Where to Buy Water Chestnut Cake Ingredients in Canada
Finding authentic ingredients for water chestnut cake is easier than you'd think across Canadian cities. Asian supermarkets in Vancouver, Toronto, Calgary, and Montreal stock everything you need year-round.
Fresh Water Chestnuts
Fresh water chestnuts appear seasonally at T&T Supermarket, H-Mart, and local Chinese grocery stores across Canada. I usually buy mine at T&T because the quality and turnover are consistent. During Chinese New Year season (January to February), every Asian market stocks them fresh.
Look for water chestnuts that feel rock hard. Soft or moldy ones should be discarded. A good batch will have minimal blemishes and feel heavy for their size.
Costco sometimes carries fresh water chestnuts in their Asian produce section, particularly in areas with large Asian populations like Richmond BC or Markham Ontario. I usually buy them at Costco because the quality and price are consistent. The bulk sizing works perfectly when you're making multiple batches for New Year gatherings.
For convenience, canned water chestnuts from brands like Dynasty or Companion are available year-round at mainstream grocery stores like Superstore and Save-On-Foods. However, the taste and texture can't compare to fresh. I only use canned in emergencies.
Water Chestnut Flour
Hong Kong style water chestnut cake requires pure water chestnut flour. This isn't regular starch. We only trust Pan Tang Brand from Guang Zhou. They contain 100% water chestnut and nothing else.
You'll find this at T&T, Lucky 97, and most Chinese grocery stores in the baking aisle. Online ordering through Amazon.ca works if you're not near an Asian market. For fellow Canadians in smaller cities, the Amazon Canada link I've included ensures you get the authentic flour.
Indian grocers sometimes stock Singoda flour, which is also water chestnut flour. It works in a pinch, though the grind may differ slightly from Chinese brands.
Rock Sugar and Brown Sugar Slabs
Rock sugar and Chinese dark brown sugar slabs are staples at any Asian grocery store. I stock up at T&T when they go on sale, which offer better value for frequent baking.
Rock sugar tastes milder than white granular sugar but delivers more caramel-like flavour. Choose multicrystal type (larger irregular crystals) instead of monocrystal (small uniform squares). The multicrystal version has superior taste.
Brown sugar slabs give Water Chestnut Cake its distinctive golden hue. These compressed blocks of brown sugar particles create depth that regular brown sugar can't match. Adjust the rock sugar to brown sugar slab ratio if you prefer darker colour or clearer appearance.
Most dry goods ingredients, tools, and supplies can be purchased at local Asian markets, Chinese grocery stores, or Amazon Online. Amazon Prime members receive free shipping and faster delivery times.
Ingredients and Substitutes
Making an easy, bouncy cake with bits of water chestnuts is effortless, whips up quickly, and is customizable!
Making an easy, bouncy cake with bits of water chestnuts is effortless, whips up quickly, and is customizable!
Fresh Water Chestnuts (馬蹄, Mǎtí) bring irresistible crunch when fresh. Fresh chestnuts are sold at Asian Supermarkets and Chinese grocers across Canada. Canned water chestnuts can substitute, but the taste and texture are incomparable. Fresh water chestnuts are rock hard. Soft and moldy ones get discarded immediately.
Water Chestnut Flour (馬蹄粉, Mǎtí fěn) makes authentic Hong Kong style water chestnut cake. Water chestnuts are ground into powder. Since they're starchy, they often work as a thickening agent. We only use pure water chestnut flour from Pan Tang Brand from Guang Zhou. They contain 100% water chestnut and nothing else.
What is a substitute for water chestnut starch?
There is no substitute for water chestnut flour. You may find alternate brands or Indian versions called Singoda flour. Water chestnut flour can be found at Asian Supermarkets and Chinese grocers.
Rock Sugar (冰糖, Bīngtáng) is commonly used in Chinese desserts like Osmanthus Lotus Root Stuffed Glutinous Rice 桂花糯米藕. Rock sugar tastes milder than white granular sugar but has more caramel-like flavour. Choose multicrystal type (larger irregular crystals) instead of monocrystal (small uniform squares). Rock sugar taste is unique and challenging to replace with white sugar.
Chinese dark brown sugar slabs (冰片糖, Bīngpiàn táng) are made of compressed brown sugar particles. The sugar particles pack together to form a sweet block typically used in desserts or medicines. This brown slab sugar gives Water Chestnut Cake its distinct golden hue. Adjust the rock sugar to brown sugar slab ratio if you prefer darker colour or clearer Chinese Water Chestnut Cake.
You can purchase most dry goods ingredients, tools and supplies at your local Asian grocery stores or online at my Amazon Store. I have linked the products for your convenience!
Instructions - How to Make Water Chestnut Cake
Learning how to make water chestnut cake requires mastering one critical technique: the raw/cooked mixture (生熟漿). This method separates authentic ma tai gao recipe results from failed attempts. Although there are a few steps in the cooking process, you'll nail making the best water chestnut dessert ever if you follow our step-by-step instructions.
The secret lies in the raw/cooked mixture technique that suspends the water chestnut pieces throughout the cake instead of letting them sink to the bottom. This is the same technique grandmothers in Hong Kong have used for generations.
Ingredient Prep
Wash and pat dry water chestnuts. Peel carefully using a sharp paring knife.
Soak in cold drinking water for a few minutes. This removes any residual dirt and refreshes the flesh.
Rough dice a few water chestnuts. Slice a few to create varying textures and mouthfeel. The combination of diced and sliced pieces gives you different bursts of crunch in every bite.
Pro Tip: Use a mini star cookie cutter to make super cute shapes that impress your little ones. Kids love the festive shapes during New Year celebrations.
Creating the Water Chestnut Flour Mixture
Combine water chestnut flour with water. Mix well using chopsticks or a whisk.
The water chestnut flour is gritty, not powdery like regular flour. This texture is completely normal and expected.
Strain through a sieve to remove any lumps. Push the clumps through the sieve with the back of a spoon or your fingers. This step takes patience but ensures smooth texture in the final product.
Repeat the process a few times to ensure the water chestnut mixture is thoroughly dissolved and as smooth as possible. Remove any larger granules that won't dissolve. Set aside in a large bowl.
Making the Sugar Syrup
Add 750ml of cold drinking water, rock sugar, and brown sugar slabs to a medium pot over medium heat. Cook until sugar dissolves completely. Remove from heat immediately.
Watch the pot carefully. The moment the sugars dissolve, take it off heat. Overheating can change the flavour profile and create bitter notes.
The syrup should be crystal clear with a beautiful amber hue from the brown sugar slabs. This is where that signature golden colour comes from.
Mastering the Raw/Cooked Mixture 生熟漿
The purpose of a raw/cooked mixture is critical. It helps suspend the water chestnuts throughout the cake instead of settling to the bottom. This technique separates restaurant-quality water chestnut cake from amateur attempts.
Add ⅓ water chestnut mixture into the dissolved sugar mixture. Mix well. Stir frequently for 1 minute. You'll see the mixture start to thicken slightly from the residual heat.
Add the above sugar and water chestnut mixture to the remaining ⅔ water chestnut mixture. Mix well using vigorous whisking motions to ensure complete incorporation.
Stir frequently. Let the residual heat cook and combine the mixture. The batter will begin to transform from completely liquid to slightly thickened. This partial cooking is what creates the suspension effect.
Add in sliced and diced water chestnut bits. Distribute them evenly throughout the mixture.
The Critical Reheating Step
Reheat on the stove over medium heat until it turns into a white paste. Stir constantly to prevent sticking and ensure even cooking.
We don't want the paste cooked entirely. The batter should still be liquid but thick enough so the water chestnuts suspend. Think of it as the consistency of thin pancake batter, not thick pudding.
When you lift the spoon, the mixture should coat it lightly and drip slowly. That's your signal to stop cooking. This is the make-or-break moment for perfect texture.
Transfer the batter to a prepared pan. Smooth the surface evenly using a spatula. Tap the pan gently on the counter to release any air bubbles that could create holes in the finished cake.
Steaming Methods for Perfect Results
In a separate wok, boil enough water on high heat. You need sufficient water to steam for 25 minutes without running dry.
Method One: Traditional Wok Steaming
The traditional way works beautifully. Place a trivet rack in the wok to raise the steaming tray. Bring water to a boil on high heat for 25 minutes.
Keep the heat high and consistent. Don't peek too often, as you'll release steam and lower the temperature. Check water levels halfway through and add boiling water if needed.
Method Two: Steam Oven Convenience
For convenience, I prefer my Buydeem Electric Food Steamer at 25 minutes using. This method delivers consistent results without monitoring water levels.
The steam oven maintains perfect humidity and temperature. You can also prep other New Year dishes simultaneously using different racks.
How to Tell When It's Done
Once thoroughly cooked, the pudding changes colour from white batter to translucent golden hue. The cake should be jiggly and firm to the touch. Insert a toothpick in the center. It should come out clean.
The surface will have a slight sheen. Undercooked water chestnut cake looks cloudy white instead of translucent.
Let rest at room temperature for at least 30 minutes. This cooling period allows the structure to set properly.
Chill in the fridge for at least 2 hours before serving. Overnight is even better. The texture improves significantly with proper chilling time.
Storage and Make-Ahead Tips
How long does Water Chestnut Cake last? For good measure, make a big batch to store in the refrigerator in an airtight storage container. Water Chestnut Cake lasts up to five to seven days chilled.
The flavour actually improves on day two as the water chestnuts absorb more sweetness from the surrounding pudding. Day three hits peak texture and taste.
Freezing Instructions: While possible, I don't recommend freezing water chestnut cake. The texture changes significantly upon thawing. The bouncy quality becomes slightly grainy. If you must freeze, wrap individual portions tightly in plastic wrap, then aluminum foil. Thaw overnight in the refrigerator.
Make-Ahead Strategy: Prep the water chestnut flour mixture and sugar syrup up to one day ahead. Store separately in the refrigerator. When ready to cook, bring both to room temperature, then proceed with the raw/cooked mixture technique. This saves significant time during busy New Year preparations.
Refrigerator Storage Tips:
Store in the original steaming pan covered tightly with plastic wrap. The cake absorbs odours easily, so keep away from strong-smelling foods.
Cut portions store better when wrapped individually in plastic wrap. This prevents drying and maintains moisture.
Always bring to room temperature before pan-frying. Cold cake straight from the fridge won't develop proper crust.
Troubleshooting Common Water Chestnut Cake Issues
Problem: Water chestnuts sink to the bottom Solution: Your raw/cooked mixture wasn't thick enough. Reheat longer until the batter reaches proper consistency. The mixture should coat a spoon and drip slowly.
Problem: Cake is too soft and won't hold shape Solution: Insufficient steaming time or temperature too low. Steam for full 25 minutes on high heat. Don't reduce heat midway through cooking.
Problem: Texture is grainy instead of smooth Solution:Water chestnut flour wasn't strained enough. Strain mixture at least 3-4 times, pushing through sieve thoroughly to remove all lumps.
Problem: Cake is too dark Solution: Too much brown sugar slab. Reduce brown sugar and increase rock sugar for lighter colour. The ratio affects final appearance.
Problem: Cake sticks to pan Solution: Grease pan lightly with neutral oil before adding batter. Let cool completely before unmolding. Patience prevents tearing.
Problem: Cake has holes or air pockets Solution: Tap pan on counter after filling to release air bubbles. Stir batter gently before pouring to eliminate trapped air.
Problem: Top layer is wet or sticky Solution: Condensation dripped onto surface during steaming. Wrap lid with clean kitchen towel to absorb moisture, or wipe lid periodically.
Problem: Cake tastes bland Solution: Insufficient sugar or fresh water chestnuts lacking sweetness. Adjust sugar levels next batch or add an extra 25g of rock sugar.
Serving Suggestions and Variations
Unmold the cake from the pan once completely chilled. Run a knife along the edges if needed to loosen.
Cut into thick slices. The traditional shape is rectangular, about 1-inch thick.
Serve Chilled: The classic way. The cool, refreshing texture makes a perfect palate cleanser after heavy New Year meals. This is how dim sum restaurants serve it.
Pan-Fried Version: Heat a non-stick pan with vegetable cooking oil over medium heat. Fry slices until a golden crust develops on both sides, about 2-3 minutes per side. This creates textural contrast with crispy exterior and soft interior. My family prefers this method, especially for breakfast the next day.
Modern Presentation: Cut into smaller cubes and serve with coconut milk drizzle for fusion dessert plating. Garnish with fresh mint leaves.
Kids' Version: Use cookie cutters to create fun shapes. Hearts work beautifully for family gatherings. Stars match the New Year theme.
Afternoon Tea Style: Serve at room temperature with Chinese tea. The neutral temperature allows the delicate flavours to shine.
Dessert Soup Base: Cut into cubes and add to sweet soup with red beans or mung beans for textural variety.
Making water chestnut cake for large family gatherings makes economic sense. A single batch costs roughly $8-12 in ingredients but yields 16-20 servings. Compare that to dim sum restaurants charging $5-7 for just 3 pieces.
I usually triple the recipe during Chinese New Year week. Store extra trays in the fridge. They keep beautifully for up to 7 days. Family members grab slices for breakfast or snacks throughout the week.
Smart Costco Shopping for Ingredients
Costco carries several ingredients year-round that work perfectly for water chestnut cake. I buy brown sugar in bulk there because the price beats Asian markets by 30-40%. The large bags last through multiple batches and other Chinese desserts throughout the year.
During winter months, Costco in areas like Richmond BC or Markham Ontario sometimes stocks fresh water chestnuts in the produce section. The quality is excellent and the price per pound beats specialty stores. I freeze extras for later use in stir-fries and soups.
For families making multiple desserts during New Year, Costco's bulk pricing on sugar and pantry staples reduces overall celebration costs significantly. A single Costco trip can supply ingredients for water chestnut cake, red bean soup, and sweet rice cake.
Family Meal Planning
This steamed water chestnut pudding works brilliantly as part of your weekly meal prep rotation. Make one large batch on Sunday. Serve different ways throughout the week:
Monday: Chilled slices for dessert Tuesday: Pan-fried for breakfast Wednesday: Cubed in sweet soup Thursday: Room temperature with tea Friday: Remaining portions for potluck
The versatility means you're never eating the exact same dessert twice, even though it's from one batch.
Frequently Asked Questions (FAQs)
Every time I share this ma tai gao recipe, the same questions pop up. Here's everything you need to know to make perfect water chestnut cake without the guesswork.
Can I use tapioca starch instead of water chestnut flour?
No. Tapioca starch creates completely different texture. You need authentic water chestnut flour for proper bounce and flavour. The starch structure differs fundamentally. Tapioca produces gummy texture while water chestnut flour creates that signature jelly-like bounce.
Why is my water chestnut cake not translucent?
Understeaming is the culprit. Steam for full 25 minutes on high heat. The batter must fully transform from opaque white to translucent golden. If you remove it too early, the water chestnut flour hasn't cooked through completely.
Can I reduce the sugar?
You can reduce by up to 25% without affecting texture. Below that, the cake won't set properly. The sugars help create structure, not just sweetness. Start with 20% reduction and adjust to taste in future batches.
What's the difference between ma tai gao and nian gao?
Ma tai gao (water chestnut cake) is lighter with crunchy bits. Nian gao (sticky rice cake) is denser and stickier. Both are auspicious New Year foods but have different textures and ingredients. Ma tai gao uses water chestnut flour while nian gao uses glutinous rice flour.
Can I make this ahead for Chinese New Year?
Absolutely. Make 2-3 days ahead. Store chilled in airtight container. The texture improves with time as flavours meld and the cake fully sets. Some families make it a week ahead without issues.
What's the difference between water chestnut cake and water chestnut pudding?
They're the same dessert! Steamed water chestnut pudding and water chestnut cake refer to identical dishes. The 'pudding' name describes the jelly-like texture, while 'cake' references its traditional role as a Chinese New Year celebration food. Both terms describe this fresh water chestnut dessert.
Where can I buy fresh water chestnuts in Canada?
T&T Supermarket, H-Mart, and local Chinese grocery stores stock fresh water chestnuts seasonally. Costco in areas with large Asian populations (Richmond BC, Markham ON) sometimes carries them. Peak availability is January to February during Chinese New Year season.
Can I make this gluten-free?
This recipe is naturally gluten-free! Water chestnut flour contains no gluten. Just ensure your rock sugar and brown sugar slabs haven't been processed in facilities with gluten contamination.
How do I prevent the water chestnuts from sinking?
Master the raw/cooked mixture technique. Cook ⅓ of the flour mixture with hot syrup, then mix back with remaining ⅔ cold mixture. Reheat until thickened to thin pancake batter consistency. This creates suspension that holds water chestnut pieces evenly throughout.
Can I use brown sugar instead of brown sugar slabs?
Regular brown sugar works but produces different colour and flavour. Brown sugar slabs create deeper caramel notes and richer golden hue. Use 100g regular brown sugar to replace 100g slabs, but expect lighter appearance.
Is this dessert suitable for vegans?
Yes! This water chestnut cake is completely vegan. It contains no eggs, dairy, or animal products. Perfect for vegan friends and family during New Year gatherings.
Why does my cake have a chalky taste?
The water chestnut flour wasn't dissolved properly or steaming time was insufficient. Strain mixture multiple times and steam full 25 minutes. Chalky taste indicates raw flour that didn't cook through.
Can I add other ingredients like coconut milk?
You can add 200ml coconut milk to the batter for richer flavour. Replace 200ml water with coconut milk. This creates creamier texture but changes the traditional profile. Try classic version first before experimenting.
Other Delicious Chinese Desserts
Asian cakes and desserts are a great way to end a meal. Finding authentic recipes for Chinese desserts with just a few simple ingredients and natural sweetness is a delicious way to nail your family dinner gathering or afternoon tea party!
This will become one of your favorite desserts. The combination of bouncy texture, sweet crunch, and cultural significance makes water chestnut cake unforgettable.
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I'd love to see how you went with this jelly like water chestnut pudding recipe! Leave a comment below or tag me on Instagram @INSTANOMSS #INSTANOMSS.
Best Water Chestnut Cake 黃金馬蹄糕 is a famous Chinese Dessert Pudding served in Hong Kong dim sum restaurants. The unique taste of fresh water chestnuts is sweet with a crunchy texture. Its golden translucent appearance makes this sweet treat a popular auspicious Chinese New Year recipe to share with friends and family! Enjoy chilled or pan-fried.
Wash and pat dry water chestnuts. Peel water chestnuts.
Soak in cold drinking water for a few minutes.
Rough dice a few water chestnuts. Slice a few water chestnuts to create varying textures and mouthfeel.
Pro Tip: If you are feeling fancy, use a mini star cookie cutter to make it super cute to impress your little ones.
Combine water chestnut flour with water. Mix well.
The water chestnut flour is gritty, not powdery.
Strain through a sieve to remove any lumps. Push the clumps through the sieve with the back of a spoon or your fingers.
Repeat the process a few times to ensure the water chestnut mixture is thoroughly dissolved and as smooth as possible. Remove any larger granules that will not dissolve. Set aside.
Add 750ml of cold drinking water, rock sugar, and brown sugar slabs to a medium pot over medium heat. Cook until sugar dissolves. Remove from heat.
Raw/Cooked Mixture 生熟漿
The purpose of a raw/cooked mixture is to help suspend the water chestnuts throughout the cake instead of settling to the bottom.
Add ⅓ water chestnut mixture into the dissolved sugar mixture. Mix well. Stirring frequently for 1 minute.
Add the above sugar and water chestnut mixture to the remaining ⅔ water chestnut mixture. Mix well.
Stirring frequently. Let the residual heat cook and combine the mixture.
Add in sliced and diced water chestnut bits.
Reheat on the stove over medium heat until it turns into a white paste.
We do not want the paste to be cooked entirely. The batter should still be liquid but thick enough so the water chestnuts suspend.
Transfer the batter to a prepared pan. Smooth the surface evenly.
In a separate Wok boil enough water on high heat.
Method One: The traditional way, Chinese people steam this water chestnut cake by placing a trivet rackin the wok to raise the steaming tray and bring water to a boil on high heat for 25 mins.
Method Two: Alternatively, for convenience, I prefer to steam in my FOTILE Convection Steam Oven for 25 minutes at Super Steam 400F.
Once the water chestnut cake is thoroughly cooked, the pudding changes color from a white batter to a translucent golden hue. The cake should be jiggly and firm to the touch.
Let rest at room temperature.
Chill in the fridge for at least 2 hours before serving. Overnight if possible.
Unmold the cake from the pan.
Cut to thick slices.
Enjoy chilled or pan-fried with vegetable cooking oil until a golden crust develops.
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What an exciting dessert. I love chestnuts; they have this soft, delicate taste to them! I'm definitely going to try this out! Even if it's not Chinese New year.
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Jazzmin says
This water chestnut cake was amazing and so easy to make! I loved the pieces of chestnuts throughout this light pudding dessert!
Asha says
This chilled chestnut cake was refreshingly flavourful. I can see myself making this again to enjoy on a warm summer evening.
Marie-Pierre Breton says
What an exciting dessert. I love chestnuts; they have this soft, delicate taste to them! I'm definitely going to try this out! Even if it's not Chinese New year.
Vanessa says
This looks good! I love water chestnuts in stir fry dishes but have never had them in a sweet dish before. Can't wait to try!