Gummy Water Chestnut Cake －QQ 彈彈馬蹄糕

We decorate the home with a lot of flowers during the Chinese New Year, to wish the wealth and happiness for the coming year,  we grew the narcissus root one month before the New Year Day, and will get the beautiful narcissus like these :P

We homemade or buy these four types of popular cakes:  Turnip cake, Water chestnut cake, Taro cake and Coconut Milk Year Cake.  To achieve the gummy taste, we should stir and make it half cook!  A friend of mine gave me this wonderful recipe which is QQ-gummy and full of chestnut :)

Recipe:  8"/20cm diameter cake pan

225g                  water chestnut flour

350g                  lukewarm water

20g                    coconut oil

1000g                water

225g or 12pcs     water chestnut 

175g                  molasses sugar

175g                  rock sugar

Cooking method: steam

Procedure:

1)  Boil the water with a big steamer and set aside;

2)  In a pot, bring to boil the water/water chestnut/molasses sugar/rock sugar and coconut oil, let it cool down to lukewarm, set aside;

3)  In a big bowl, mix the water chestnut flour/lukewarm water/coconut oil, then pour in the lukewarm liquid (2), stir until no lumps until smooth, pour the batter back to the big pot over a low flame, stir quickly and consistently with a wooden spoon until half cook (become a thick paste), pay attention don't burn it;  spread to the cake pan and steam for 50-60mins over a high heat;

4) Let it cool down in the cake pan at least one hour before pull out, can be served immediately or pan fry later on, should be kept in the fridge and consume within a week or 10 days or can be frozen for a month.

**Enjoy!

在中國農曆新年, 每一個中國家庭都用很多鮮花裝飾自己的家，在未來一年愈意財富和幸福，我們在元旦前一個月時間便把水仙頭浸水，過年時便會得到這樣美麗的水仙花了:P

我們自製或購買這四種類型的年糕的：蘿蔔糕，馬蹄糕，芋頭糕和年糕。自從我成為素食主義者，我只能在餅店買來吃......但今個馬年，我想做我的第一個QQ彈彈馬蹄糕。

這個秘方是我的一個朋友給我的，它QQ的口感是在製做時把它攪拌煮至半熟！

食譜：8吋／20厘米直徑蛋糕盤

225克                         馬蹄粉

350克                         暖水

20克                         椰子油

1000克                     水

225克 或 12個           馬蹄切粒

175克                        增城黑片糖

175克                        冰糖（更好的研磨成小塊）

烹飪方法：蒸

煮法：

1）用大蒸籠把水煮滾，待用;

2）在一個鍋裡，煮沸水/馬蹄粒/黑片糖/冰糖和椰子油，待其冷卻至微溫，待用;

3）在一個大碗，混合馬蹄粉/暖水和椰子油，然後將的微溫的液體（2）倒進，攪拌至無結塊直到順滑，再倒回入鍋裡， 用慢火煮和不停的攪拌至糊狀和半熟，倒入模具內用大火蒸50-60分鐘；

4）讓它在烤盤內降溫至少一小時才脫模，可以立即吃或以後煎來吃，因為馬蹄不能久存，應該存放在雪櫃內及在一個星期或十天內食用，或可以冷臧一個月。

**享受！