Every week, Talking Points gives you a worksheet to practise your reading comprehension with exercises about the story we’ve written.
No dim sum brunch is truly complete without dessert. Mango pudding or mango sago pomelo are always popular choices. However, those in the know will make sure to order water chestnut cake.
The rectangular slices of clear, golden jelly are packed with crunchy white bits of water chestnut. They are usually pan-fried and have a crispy edge. When you take a bite, you will find a soft and sticky inside.
The cake batter is made from fresh water chestnuts, water chestnut flour, corn starch and raw slab sugar. It is poured into a pan and steamed until it becomes translucent and firm.
Kathy Ng Yiu-fan from Kat-Spirit Nutrition Centre in Hong Kong said that the star ingredient – water chestnut – adds nutrition to this dessert. “The crunch from the water chestnut bits means you’re getting lots of fibre, which is important for digestive health,” she said.
The senior nutritionist noted that 100 grams of water chestnuts contain 97 calories, with 24 grams of carbohydrates and 3 grams of fibre.
“They are low in calories and a good source of carbohydrates,” Ng said. “But of course, you need to take into consideration the amount of sugar added to the actual dessert and the preparation method.”
Typically, 100 grams of pan-fried water chestnut cake contains 140 calories, 1.7 grams of fat, 31 grams of carbohydrates and less than one gram of protein.
How to make a healthier red bean rice pudding
The amount of added sugar can vary greatly depending on the recipe. One slice could contain between 10 and 15 grams of sugar.
Dim sum restaurants usually pan-fry the cake and serve it warm. However, Ng recommended enjoying it chilled as a healthier dessert option. This is because the oils used in pan-frying add unhealthy fats to the dish.
“By choosing the chilled, steamed version, you can still enjoy the sweetness of the water chestnuts without the added fat and calories,” she said. “It’s also less effort to prepare and makes a refreshing summer treat.”
Chilled water chestnut cake
Ingredients (serves 4)
-
6-7 fresh water chestnuts peeled and cut into small pieces
-
120g of water chestnut flour
-
600ml of water (300ml for water chestnut flour and 300ml for brown sugar)
-
½ slab of brown sugar
-
a few drops of vegetable oil
Directions
1. Combine the water chestnut flour with 300ml of water. Stir until the flour and water are mixed well, with no lumps.
2. Boil 300ml of water with the brown sugar in a small pot. Stir until the sugar melts completely. Set the burner’s temperature to low.
3. Add the water chestnuts to the pot, followed by the flour mixture. Stir continuously over low heat until the mixture starts to thicken.
4. Grease a loaf pan with a few drops of vegetable oil. Transfer the mixture to the loaf pan.
5. Level the mixture with a knife or spoon, then steam for 30 minutes or until a toothpick inserted into the mixture comes out clean.
6. Remove the pan from the steamer and let it cool.
7. Put the loaf pan in the refrigerator for at least two hours. Carefully run a butter knife along the edges of the pan, then flip the cake onto a cutting board. Slice and serve immediately. The cake can be stored in the fridge for up to three days.
To test your understanding of this story, download our printable worksheet or answer the questions in the quiz below.
