Ma Tai Ko: Water Chestnut Cake
Ma Tai Ko, water chestnut cake, is a sweet dessert from the Cantonese cuisine. It is steamed first and then fried on both sides.
6 persons
Medium
Hong Kong (China)
Ingredients
Based on 6 persons
- 250g water chestnut flour
- 150g red cane sugar
- 100g dark cane sugar slices
- 1½ liters water
- 20 water chestnuts (frozen)
- Cut the water chestnuts into thin slices.
- In a bowl, mix 250g water chestnut flour with 750 ml water and stir until smooth. Then sieve the batter to strain out the coarse lumps. Set aside.
- Boil the cane sugar with the remaining water until it has dissolved. Then add the slices of water chestnut. Then pour the batter into the sugar water and keep stirring constantly until it has thickened. Turn down the heat and keep stirring until it turns translucent.
- Pour the batter into a deep dish and steam for about 30 minutes. Let it cool and cut it into slices. You can eat the cooled, steamed water chestnut cake, or you can bake the cake slices with a little oil until golden brown on both sides.