Red date, mulberry, and water chestnut cake, with a combination of sour and sweet flavors and a delicate and chewy texture.

Step 1

– Measure the volume, using a 100ml measuring cup for the video, you can use other containers as a substitute, following a 1:4 ratio of flour to water; – Adjust the sugar according to personal sweetness preference, you can reduce half of the sugar if desired.

Step 2

– Wash the mulberries and red dates, put them into a juicer with 600ml of water, strain to obtain mulberry juice.

Step 3

– Mix 100ml water chestnut flour with 200ml mulberry juice, sift twice to get raw batter. – Boil 200ml mulberry juice with 100ml granulated sugar until boiling and the sugar melts, then turn off the heat and quickly add 1/5 of the raw batter, stir quickly until thick, then pour back the remaining 4/5 of raw batter and mix well to complete the flour batter.

Step 4

– Place a steam bowl in a steamer, pour in the batter when the water is boiling, steam over high heat for about 15 minutes, it is cooked when there is no white core/dry surface/pressing on it makes it hard.

Step 5

– Let the cake cool completely before unmolding and cutting into pieces.