STEAMED CHESTNUT CAKE
Make and share this Steamed Chestnut Cake recipe from Food.com.
Provided by tomoko matsunaga
Categories Dessert
Time 1h
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Lightly butter the side of the pan and lay a sheet of wax paper along the bottom.
- Soften butter to room temperature.
- Cut up the chestnuts finely.
- Knead the butter in a small mixing bowel, till creamy.
- Add sugar little at a time and mix well until creamy.
- Add egg yolks, vanilla and milk gradually, mixing well with each addtion.
- Add chestnuts and breadcrumbs, mix briefly.
- Place the bowl of egg whites inside another bowl, of ice water.
- Beat the egg whites until they stiffen.
- Fold chestnuts and bread crumbs mixture into egg white.
- Mix with just a few strokes and pour into 10 inch tube pan.
- Butter oneside od a sheet of alminum foil and cover the top of the tin with it (buttered side down).
- Place the cake in a preheated steamer and steam on medium 30 to 40 minutes.
Nutrition Facts : Calories 423.6, Fat 20.7, SaturatedFat 11.8, Cholesterol 158.2, Sodium 295.5, Carbohydrate 53.2, Fiber 0.9, Sugar 21.4, Protein 6.9
WATER CHESTNUT CAKE
Provided by Eileen Yin-Fei Lo
Categories Wok Dessert Vegetarian Lunar New Year Vegan Chestnut
Number Of Ingredients 4
Steps:
- Grease a 9-inch square cake pan.
- Pour boiling water into a wok over high heat, add sugar and stir to dissolve. Add chopped water chestnuts and mix well. Add water chestnut powder mixture. Turn heat under wok to low. Stir mixture continually in one direction for 5 to 7 minutes, until mix is very thick and pasty.
- Pour water chestnut mixture into greased pan. Place pan on a rack in wok. Add 8 cups boiling water, cover and steam for 40 minutes until it sets firmly and becomes translucent. Replenish boiling water after 20 minutes. Turn off heat, remove cake pan from steamer. Allow to set 4 minutes. Slice immediately and serve.
- This is a most unusual cake. When freshly steamed and sliced, it has the consistency of a firm jelly. As it cools, it becomes very much like an aspic. It can be frozen either whole or in slices. To reheat, allow cake to return to room temperature, then steam for 10 minutes or until heated through. It will become more jellylike again. Eat it just as if it had been made fresh.
- It can be pan-fried as well, but it must be cooled and refrigerated overnight preferably (not frozen) before doing so. To pan-fry, cut cooled cake into slices 2 inches square, 1/2 inch thick, and pan-fry in the same manner as turnip cake.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love