When I was a little girl, without fail, grandpa will order Ma Tai Gou at every Cantonese dim sum lunch.
These pieces of water chestnut cake is a sweet Cantonese dim sum classic made of shredded Chinese water chestnut. Usually cut into square-shaped slices and pan-fried before serving.
The crunchy chopped fresh water chestnut with a refreshing sweetness and a caramelized crispy surface yet slightly sticky and chewy inside.
6 large fresh water chestnut (peeled and chopped coarsely)
8 tablespoons water chestnut powder
650 ml water
Few pieces of rock sugar (adjust to your taste bud)
2 to 3 pieces Pandan leaves (washed and knotted)
2 rectangular baking tray
Grease the rectangular baking tray with a little cooking oil.
Sift water chestnut flour and add half the portion of the water to the flour.
Stir well to form a smooth paste and set aside for half an hour.
In a sauce pan, add rock sugar, knotted pandan leaves and coarsely chopped water chestnut to the rest of the water and bring to a boil.
Ensure the sugar has dissolved. Lower the flame and add the cooking oil.
Slowly pour half portion of the raw water chestnut paste and continue to stir.
Switched off the fire, add the other half portion of the flour mixture and mix well.
Now the paste will be thick and starchy.
Pour the paste into the rectangular baking tray and steam over boiling water for half an hour.
Remove from steamer and leave to cool.
Its best to refrigerate overnight to allow the water chestnut cake to set.
Unmould the water chestnut cake and slice to your desired thickness.
You can either chill the cake or pan fry the cake with a little oil.
Check out here for mango dessert.