This dim sum is known as Ma Thai Ko (馬蹄糕). It is a golden brown fried sweet see-through pudding with crunchy bits of water chestnuts. Same as the claypot pudding, the sugar defines the colour of the pudding. If you use brown sugar, the pudding will turn brown, use white sugar and the pudding will be white. As simple as that.Ingredients
- Water chestnut powder - 250 grams
- Water - 500 ml (to Mix with Water chestnut powder)
- Water chestnut - if fresh peeled 250 grams, if from can 300 grams
- Water - 500 ml (to cook with water chestnut)
- Sugar - 300 grams
- Oil to fry the pudding
- Ideally use a cake mould 30cm x 30cm (any other cake molds will do, this one only helps with cutting into squares)
Peel the water chestnuts (in case you are using fresh ones). I used the food processor to shred them.
Bring 500ml water to boil and add the shredded water chestnuts to the water. Add the sugar to the pan and bring to boil.
Give the batter that you have set aside a little stir, than pour the batter into the pan. Stir the mixture in the pan while you are pouring to avoid lumps.
Line your cake mould with plastic wrap. Lightly grease the wrap with oil. Pour the mixture into the mould. Steam over high heat for 30 minutes.
Let the pudding cool down. This will take at least an hour. After it cooled down the pudding should be very firm.