Water Chestnut Cake

That this has become a quintessential Cantonese dessert says a lot for the free exchange of culinary ideas in China, since it originated in the north of the country. Water chestnuts give the cake a delightful crunchy texture. It is sometimes fried after being steamed, but is just as delicious cold. The unusual sweet-savoury flavour makes it equally suitable for serving as a dessert or a snack, perhaps with a cup of tea.