Now i'm just wondering where do these cakes come from? A quick check on the internet, no it didnt say the origin of these cakes but this is quite a popular delicacy or dessert in china and also in Hong Kong dim sum restaurants. But it's not common to find these cakes in the dim sum restaurants here in my town. It is also known to be a popular cake that people take during chinese new year alongside with radish cake. Just a few ingredients but you have to get the water chestnut powder to make this cake which can be normally found at most chinese groceries stores. Not too sweet and crunchy from the bits of water chestnuts , it's best to be eaten chilled although i heard that this can also be panfried too.
Recipe: ( from Agnes Chang Delightful Snacks and Dim Sum)
600gm water chestnuts, peeled, add in 480ml water and liquidised
3 tbsp custard powder
350gm sugar, mixed with 480ml water
250gm water chestnut powder, mixed with 480ml milk and strained
( i subsituted the milk with water)
6 water chestnuts, chopped
2 tbsp oil
1.Put A and B into a big pot, bring to boil.
2.Slowly add in C and mix until well combined.
3.Lastly, mix in D. Pour mixture into a greased 22cm( 9") steaming tin.
4.Use high heat and steam for 45minutes-1 hour until cooked. Leave to cool, cut into slices.