somewhereintime

some哥
點解淨係用馬蹄粉整馬蹄糕
成唔倒糕狀嘅
sheep 發表於 2010-2-8 23:03

First, the waterchestnut flour must be genuine, there are some fake ones,
Second, cook the batter until it is thickened before steaming it, this step would stablize it and prevent breaking down and watery.
Or you can add a little  wheat starch (Tang flour)

somewhereintime

8# tweety

That would be the batter alone, you would need  to add a lot of diced water chestnuts into the batter.
Superstore have 1 Kg  pack fresh water chestnuts for $1.99 .
Labour cost, that is why some bakeries put frozen corns into water chestnut cake  to save labour.
The water chestnut have to be fresh, The canned one taste terrible

somewhereintime

10# tweety


No I don't. Ask  some aunties to make you one