Usually when we went for dim sum during the weekend, my hubby will order the water chestnut kueh which he loves it alot. But then this is slightly different because of the Osmanthus fragrant infused into the kueh. It's rather a refreshing taste and it's up to individual whether you like that peachy or orange fragrant. Thanks Mandy from M4M to share with us this recipe.
100g Water Chestnut Flour
1/2 Tablespoon Potato Starch
2 Teaspoons Dry Osmanthus
60g Chopped Water Chestnut(about 4)
200g Rock Sugar
1 Teaspoon Oil
1. Boil water and add osmanthus flower reduce heat to simmer for 3 minutes, add in the rock sugar and stir till dissolved.
2. Cover and infused for 5 minutes.
3. Transfer about 250ml of flower tea(without the flowers) to a medium bowl and let it cool in a pot of ice water.
4. Before adding in chopped water chestnut to the pot of HOT flower tea, remove 1/2 of the Osmanthus flower in it and set aside.
5. After the bowl of flower tea and cooled down, stir in water chestnut flour and potato starch and sieve it into the HOT flower tea solution.
6. Keep stirring the mixture on low heat until slightly thicken like gluey form.
7. Stir in the oil and turn off the heat.
8. Pour into a 8" greased square tin and steam on HIGH heat for 20 minutes. (remove the cover and wipe off water every 5 minutes)
9. Cool it and put in the fridge to chill and unmould.
10. Serve it chilled.
a) You can get the water chestnut flour from most of the supermarket.