Water Chestnut Cake
Water Chestnut Cake is a classic Cantonese dim sum dessert, known for its translucent, slightly chewy texture and subtle sweetness. Made primarily from water chestnut flour and fresh water chestnuts, it's often steamed in a square pan and then pan-fried until golden for a delightful contrast of crispy edges and a soft, bouncy interior.
🍽️ Nutrition at a glance
This dessert is primarily a source of carbohydrates from starch and sugar, with minimal fat and protein. A typical serving provides a moderate calorie boost, roughly 150-250 calories, and offers small amounts of minerals like potassium and manganese from the water chestnuts.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 2 g |
| Carbs | 38 g |
| Fat | 2.5 g |
| Fiber | 1 g |
| Sugar | 12 g |
| Sodium | 150 mg |
| Potassium | 120 mg |
| Iron | 1.0 mg |
| Calcium | 30 mg |
| Phosphorus | 40 mg |
| Magnesium | 15 mg |
| Vitamin B1 (Thiamine) | 0.05 mg |
| Vitamin B2 (Riboflavin) | 0.03 mg |
| Niacin (B3) | 0.5 mg |
Per 1 piece (approx. 80 g) · estimated, varies by recipe
💡 What's interesting
What makes Water Chestnut Cake unique is its signature 'QQ' texture—a bouncy, resilient chewiness prized in many Asian foods—and its clever use of water chestnuts, which retain a crisp, refreshing crunch even after cooking, providing a surprising textural contrast within the soft cake.
