Guilin Water Chestnut Cake

Guilin Water Chestnut Cake

　　When it comes to Guilin Water Chestnut Cake, for many locals, it’s more than just a snack—it carries a lot of childhood memories. Water chestnut cake is a traditional delicacy made by steaming a mixture of sugar syrup and water chestnut starch. The water chestnut is commonly called “horse hoof” (马蹄) in Cantonese, hence the name. It has a tea-yellow color and is semi-transparent. It can be folded without cracking or breaking when pinched, and is soft, smooth, refreshing, and chewy, with an extremely sweet taste.

　　Preparation Method:

　　1. Mix water chestnut starch with water at a general ratio of 1:2, stir well and let it sit for 20 minutes to form the starch slurry.

　　2. Peel the water chestnuts clean, then dice them or use pre-made water chestnut starch.

　　3. Put an appropriate amount of brown sugar and white sugar into a pot, then add water.

　　4. Once the sugar has dissolved and the water has come to a boil, add the diced water chestnuts or the water chestnut starch.

　　5. Stir the previously prepared starch slurry again, then pour it into the sugar water and mix well.

　　6. After stirring evenly, the sugar water in the pot should become thick and sticky.

　　7. Lightly grease the prepared bowls, then pour in the starch slurry and steam over high heat for about 30 minutes.

　　8. After steaming, allow the water chestnut cake to cool before removing and cutting into pieces for serving.

　　Nutritional Value:

　　Water chestnuts, also known as horse hoof, are rich in vitamins B and C, plant protein, and phosphorus, and have the effect of clearing heat, removing dampness, and detoxifying. They are the tubers of the sedge plant water chestnut. Mainly grown in southern China. Water chestnuts contain a large amount of starch, along with oligosaccharides and monosaccharides, which make up over 86% of the dry weight. Starch 18.8%, protein 2.3%, fat 0.2%, ash 1.6%. It also includes various vitamins such as A, B1, B2, C, and minerals like calcium, phosphorus, and iron. In addition, it contains a heat-sensitive antibacterial component called “eleostearic acid,” which inhibits bacteria such as Staphylococcus aureus, Escherichia coli, and Pseudomonas aeruginosa.

　　The main ingredient is rice flour. The flour is placed in a wooden mold shaped like a water chestnut, filled with a core of brown sugar powder, water chestnut starch, or sesame powder, then steamed over high heat until cooked. It can be eaten right after steaming. The preparation is simple, and the taste is sweet and fragrant, soft and delicious. It is typically made and sold fresh by individual street vendors. Commonly found at various street corners. Passersby can buy and eat it on the spot, making it very convenient. (Guilin)