Dim sum is an Asian delicacy. Each dumpling is intricately wrapped with beautiful detailing, each rice noodle is rolled to perfection with delicious filling, and others are cut into cubic structures and made with flours that result in extraordinary finishes. Examples of the latter are taro and turnip cakes, both made with rice flour, which creates a soft, pillowy and starchier texture upon steaming. Another example, which is one of my dad’s favorite dim sums, is water chestnut cake or Ma Tai Go in Cantonese, which is made with none other than water chestnut flour, creating a dim sum with a sheen, translucent, glass-like finish that is aesthetically pleasing to the eye and a gelatinous texture that is fun to eat. The addition of water chestnut pieces also adds a crunch in each and every bite. What more can you ask for in a dim sum?
WHAT IS WATER CHESTNUT?
Contrary to what one may assume, water chestnut is not a nut. It is an aquatic vegetable that is native to many Asian countries. Water chestnuts are low calorie and contain no fat, which makes it a great snack and ingredient to use in cooking. They can be served cooked or raw and can be purchased fresh or canned. These vegetables also provide a number of health benefits, including vitamin B6, potassium, antioxidants and fiber.
WATER CHESTNUT FLOUR
Water chestnuts are dried and grounded into water chestnut flour, a grayish and coarse powder that is used for this dim sum, as well as as a thickener or coating for frying. This ingredient may be difficult to be found, but are commonly sold in Asian supermarkets. I’ve also included an Amazon link below for those who are interested.
SERVING WATER CHESTNUT CAKE
Water chestnut cake can be eaten at room temperature, but is typically served warm during dim sum. A chilled version of this cake may be too hard to eat, so if you end up refrigerating leftovers from my recipe below, slight pan searing with some cooking oil will turn the water chestnut cakes soft and translucent again!
If you’ve tried my recipe, make sure you tag me @rackoflam and #rackoflam on social media! Enjoy!
Water Chestnut Cake (馬蹄糕) Ma Tai Go Recipe
Ingredients
- 6-7 fresh water chestnuts peeled and cut into small pieces
- 120 g water chestnut flour
- 600 ml water (300ml for water chestnut flour and 300ml for brown sugar)
- 1½ slabs brown candy
- Few drops of neutral oil
Instructions
- Combine water chestnut flour with 300ml of water. Whisk until flour is completely incorporated with the water. See note 1.
- In a small pot, bring 300ml of water to a boil with the brown candy slabs. Whisk until the sugar is fully dissolved.
- In the meantime, grease a loaf pan with a few drops of oil.
- Once sugar is dissolved, turn the fire to low immediately.
- Add water chestnuts into the pot, followed by the flour mixture. Continuously stir over low heat until mixture slightly thickens, then transfer it into the greased loaf pan.
- Level the mixture with a knife or spoon, then steam for 30 minutes or until an inserted toothpick comes out clean.
- Remove loaf pan from steamer then allow to cool. Run a knife along the edges of the pan then flip cake onto a cutting board. Slice then serve immediately. Enjoy! (See note 2)
Video
Notes
- After whisking, pour flour-water mixture through a sieve. If there is any residual flour, pour it back into the water for further mixing.
- Store leftover water chestnut cake in the fridge and pan sear before serving.
PRODUCTS USED:
- Water Chestnut Flour – https://amzn.to/3J7giSX
- Brown Candy – https://amzn.to/3S1qArW
- Cutting board – https://amzn.to/3PXR7UT
- Peeler – https://amzn.to/3zwzMgw
- Whisk – https://amzn.to/2JPMzUe
- Mesh Sieves – https://amzn.to/3bobmu9
- Loaf Pan – https://amzn.to/33oO7uN
- Wok – https://amzn.to/3hDMMXm
