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Crunchy water chestnuts are set in a translucent rice flour jelly and pan-fried until golden. This dim sum family dessert has a uniquely refreshing crunch and delicate sweetness.
Peel and dice the fresh water chestnuts into small cubes, ensuring even pieces for a uniform crunch.
In a mixing bowl, combine water chestnut flour and rice flour, then gradually whisk in 1.5 cups of water until smooth and lump-free.
In a saucepan over medium heat, combine the remaining 0.75 cup water and granulated sugar. Stir gently until the sugar is dissolved, then remove from heat.
Slowly pour the hot sugar water into the flour mixture, stirring constantly to prevent lumps. Fold in the diced water chestnuts.
Grease an 8-inch square cake pan with 1 tbsp vegetable oil. Pour in the batter and use a spatula to smooth the surface. Steam the pan over medium-high heat for 45–50 minutes, or until the cake is set and translucent.
Cool completely to room temperature, then refrigerate for at least 1 hour to firm up. Once set, cut the cake into 1/2-inch slices.
Heat 1 tbsp vegetable oil in a nonstick skillet over medium heat. Pan-fry cake slices for 2–3 minutes per side until golden and crisp on both sides. Serve warm for best texture.
