Soft and bouncy cake in texture with its translucent appearance and crunchy bits of water chestnut on the inside is one of the popular Hong Kong desserts served in Dim Sum restaurants.
Apply a thin layer of oil on 8 x 8 inch square pan. Set aside
Fill up the steamer with water. Bring water to a boil and then lower to let it simmer while you prepare the cake batter. Wrap the lid of the steamer with a cloth to prevent condensation from dripping on the cake surface
Prepare the flour batter:
Combine water chestnut flour with water. Whisk to combine and then strain to smooth out any lumps. Use the back of the spoon to help you pass the large granules of the water chestnut flor through the sieve
Prepare the sugar syrup:
Combine both sugar and water in a saucepan and cook over medium heat until sugar dissolves. Turn off the heat
Combine the flour batter and syrup:
Give the water chestnut flour mixture a stir and then while one hand is still stirring, pour the water chestnut flour mixture into the syrup and keep stirring until they are combined before you turn the heat back on
Turn the heat back over to low heat and keep stirring until the mixture starts to thicken. Add the water chestnut pieces and keep stirring until the mixture becomes a thick batter and smooth
Steaming:
Transfer the batter into the prepared pan. Use a flexible silicon spatula or the back of a wet spoon to smooth the surface evenly
Steam over medium-high heat for 30 minutes. The cake will be jiggly but it shouldn't be wet and firm to touch. Let the cake cool down completely in the pan before unmoulding
Serve:
Remove the cake from the pan onto a cutting board. Use a plastic knife or an oiled knife to cut the cake into serving size. You can serve as is or pan fry with a bit of oil until it develops a bit of crust