Cantonese Horseshoe Cake

Name: Cantonese Horseshoe Cake
Total time: 15 min
Yield: 5
Cuisine: Chinese
Ingredients: 250g Horseshoe powder; 50g corn starch; 200g White sugar; 900ml Plain Water

by The kitchen of emblica honey

4.9 (1)

Favorite

9

Difficulty

Easy

Time

15m

Serving

5

Horseshoe cake is one of the famous traditional desserts of Han people in Guangdong, Fuzhou and Southern Fujian. Steamed with water chestnut powder mixed with syrup. Water chestnut, also called horseshoe in Cantonese, hence the name. Its color is tea-yellow, translucent, can be folded without cracking, squeezing and continuous, soft, smooth, refreshing, tough, and very sweet.

Ingredients

250g Horseshoe Powder
50g Corn Starch
200g White Sugar

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900ml Plain Water

Cantonese Horseshoe Cake

1. Put horseshoe flour and corn starch into a container

2. Add 400ML water and mix well

3. Add sugar to the pot

4. Add 500ML water and boil it into sugar water

5. Pour the cooked sugar water into step 2. Become a semi-cooked flour paste

6. Boil water in the pot and put it in the mold. I used two molds

7. Fill it with flour paste and steam for about 15 minutes

8. Better demoulding after cooling

Tips:
1. Stir half of the cooked sugar water while flushing it while it is hot
2. You can also add some mung beans or red beans, chopped water chestnuts
3. This taste is very chewy, you can add a little sugar water to it, it will be more tender