Recipes - Chinese

Ma Tai Gou (Water Chestnut Cake)
R00660_Ma-Tai-Gou


Ma Tai Gou is a popular Cantonese yum cha (dim sum) dish that is served in every yum cha restaurant in Hong Kong. The cake, made out of shredded water chestnut, is soft and sweet but it holds its shape when it’s pan fried, giving it a more aromatic flavour with the crust slightly crispy and the inside chewy. This dish can also be served as a cold dessert.
Cooking Time: 30mins - 60mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Steam
Cuisine: Chinese









Ingredients:

600g water chestnuts (peeled and coarsely chopped)
227g water chestnut flour
150g rock sugar
150g fine sugar
2 wafers of raw cane sugar
1.2L water
1 tsp cooking oil




Steps:

Preparation

  1. Soak rock sugar and white sugar with half of the water.
  2. Use remaining water to mix water chestnut flour. Strain mixture.
  3. Lightly grease a stainless steel pan with cooking oil.

Cooking

  1. Bring sugar mixture to boil before adding the cane sugar. Keep stirring until all sugar has melted.
  2. Add in chopped water chestnuts and mix well.
  3. Add in water chestnut flour mixture all together, stirring quickly to mix thoroughly.
  4. Keep stirring quickly on low heat, be careful not to let the mixture burn. When the mixture forms a batter, remove from heat.
  5. Pour the batter into the prepared pan and steam under high heat for 45 mins.
  6. Lightly pan fried at low heat until the sides are golden brown. Alternatively, slice and serve as a cold dessert. The cake is best eaten after refrigeration overnight or for a few hours.

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Ma Tai Gou (Water Chestnut Cake)

Ma Tai Gou (Water Chestnut Cake)

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Ma Tai Gou is a popular Cantonese yum cha (dim sum) dish that is served in every yum cha restaurant in Hong Kong. The cake, made out of shredded water chestnut, is soft and sweet but it holds its shape when it’s pan fried, giving it a more aromatic flavour with the crust slightly crispy and the inside chewy. This dish can also be served as a cold dessert.

Cooking Time: 30mins - 60mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Dessert
Cook Method: Steam
Cuisine: Chinese
Ingredients

600g water chestnuts (peeled and coarsely chopped)
227g water chestnut flour
150g rock sugar
150g fine sugar
2 wafers of raw cane sugar
1.2L water
1 tsp cooking oil

Instructions

Preparation

  1. Soak rock sugar and white sugar with half of the water.
  2. Use remaining water to mix water chestnut flour. Strain mixture.
  3. Lightly grease a stainless steel pan with cooking oil.

Cooking

  1. Bring sugar mixture to boil before adding the cane sugar. Keep stirring until all sugar has melted.
  2. Add in chopped water chestnuts and mix well.
  3. Add in water chestnut flour mixture all together, stirring quickly to mix thoroughly.
  4. Keep stirring quickly on low heat, be careful not to let the mixture burn. When the mixture forms a batter, remove from heat.
  5. Pour the batter into the prepared pan and steam under high heat for 45 mins.
  6. Lightly pan fried at low heat until the sides are golden brown. Alternatively, slice and serve as a cold dessert. The cake is best eaten after refrigeration overnight or for a few hours.

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