Snack · 40 min · chinese

Water Chestnut Cake

This is the kind of Chinese snack you’ll make on repeat — water chestnut flour and water chestnuts, 40 minutes, big payoff. Each serving lands at 200 calories with 1g of protein, so it eats like a much heavier meal. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 1 cup Water chestnut flour
• 1 cup Water chestnuts
• 0.75 cup Rock sugar
• 4 cups Water
• 1 tsp Osmanthus

Steps

1. Dissolve the rock sugar in 2 cups of hot water; cool slightly. Whisk the flour into 2 cups of cold water until smooth.
2. Combine the two, stirring constantly, and cook over medium heat until the mixture turns translucent and thick.
3. Fold in the chopped water chestnuts and osmanthus. Pour into a lined pan.
4. Steam 25 minutes until set and glassy. Cool completely before slicing — warm water chestnut cake is too soft to cut.
5. Serve at room temperature, cut into diamonds. Bouncy, lightly sweet, with little crunchy surprises throughout.

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