What are water chestnut cakes for?

1. Peel and slice water chestnut for later use. Pour horseshoe powder and 250g water in turn and mix well. Mix 350g of water and sugar evenly.

2. Boil the sugar water in the pot, scoop the horseshoe water into the sugar water, stir to make the sugar water slightly sticky, then pour the sugar water into the horseshoe water and mix well.

3. Put the plastic wrap in a bowl, put the horseshoe paste in a bowl, steam in a steamer for 40 minutes, let it cool, remove the edges and cut into pieces.

Water chestnut cake is a traditional snack in Guangzhou, Guangdong Province, Nanning, Guangxi Zhuang Autonomous Region and Fuzhou, Fujian Province. Legend has it that it originated in the Tang Dynasty and was steamed with water chestnut powder or sweet potato powder mixed with sugar water. Water chestnut, Cantonese and Min dialects are also called horseshoes, hence the name. Its color is brown, translucent, it can be folded without cracking, and it is soft, smooth, refreshing and tough, and it tastes extremely sweet.

Water chestnut cake tastes sweet and melts in your mouth. Its taste makes water chestnut cake stand out in Cantonese cuisine.

It is said that Emperor Gaozong succeeded to the throne in the 23rd year of Zhenguan in Tang Dynasty (AD 649). My ambassador to Lingnan Road is famous for the horseshoe, lotus root, arrowhead, bamboo shoot and water chestnut in Pantang, Guangzhou, so I ordered the painter to make a picture of "Five Scenes of Pantang" and sent officials to present this picture and five objects to the DPRK. Emperor Gaozong was very satisfied with this painting and made it a sacrifice to the throne.