Water Chestnut Cake

• 4 2/3 tablespoons water chestnut powder
• 4 water chestnut pcs fresh, or canned
• 2 1/2 ounces rock sugar
• 2 cups water
• 2 teaspoons custard powder dissolved by 2 tsp water

1. Grease the dish for steaming. Wash water chestnuts; peel and dice them right before cooking, if not, soak the peeled water chestnuts in water to avoid turning rusty.
2. Dissolve water chestnut powder with one cup of water (cold water). Put diced water chestnuts, sugar with the remaining one cup of water into a pot, bring to boil.
3. As soon as the liquid boils and the sugar dissolves, turn off heat. Immediately, stir in the dissolved water chestnut powder and custard powder. Like using corn starch for thickening, if the powder settles to the bottom, give it a good stir before mixing it into the hot water. Stir well with efforts to achieve a lump-free and pasty mixture.
4. Pour the mixture into the dish, flatten it into the same height.
5. In a wok, set up a rack to hold the dish above 4 cups of water, cover and steam for 15 minutes over high heat. To make sure if it is perfectly done, insert a toothpick to see if it comes out clean.

water, water, rock sugar, water, custard powder

Taken from www.yummly.com/recipe/Water-Chestnut-Cake-1677489 (may not work)