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Water Chestnut Cake (馬蹄糕) Ma Tai Go Recipe

This popular dim sum is slightly sweet, has a gelatinous texture and contains water chestnut pieces that provide a crunch in each bite. Best of all, they are so easy to make and can be eaten at room temperature or pan seared hot.
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Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Asian, Cantonese, Chinese
Keyword: Dim Sum, ma tai go, ma tai gou, water chestnut cake, 馬蹄糕

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

  1. After whisking, pour flour-water mixture through a sieve. If there is any residual flour, pour it back into the water for further mixing.
  2. Store leftover water chestnut cake in the fridge and pan sear before serving.

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