Skip to main content

Water Chestnut Sweet Soup ~ 馬蹄羹


'Ma Tai Kang' in Cantonese or Water Chestnut Sweet Soup is one of my favourite dessert and I never fail to order this whenever I dine out.  This goes very well with Shanghai pancakes but is equally refreshing consuming it on its own.   Water Chestnut is not a nut but an aquatic vegetable with long slender stems growing above water from a bulb beneath that stores food for the plant.  The bulb is the water chestnut that we are referring to.  Water Chestnut is highly nutritious with a good source of potassium, vitamin B6 and manganese.  The distinctive characteristic of this aquatic vegetable is that it stays crunchy even after being cooked or canned and it's low in calorie and fat-free.






Recipe for Water Chestnut Sweet Soup ~  

Ingredients      

  • 10 peeled water chestnut
  • 100 gm rock sugar or slab/piece sugar  ( I used rock sugar)
  • 1 Tbsp water chestnut powder +  1 Tbsp water to mix
  • 1 litre water
  • 1 egg white lightly beaten
  • Pandan leaves
Method
  1. Peel, rinse, smash and chop up the water chestnuts, set aside.
  2. Mix the water chestnut powder with water, set aside.
  3. In a pot, dissolve the sugar with a litre of water and some pandan leaves on medium heat, add in the chopped water chestnuts.
  4. Keep stirring, bring to a light boil, lower heat.
  5. Mix in the water chestnut powder mixture, keep stirring on low heat, bring to a light boil.
  6. Switch off heat and slowly add in the beaten egg white, keep stirring.
  7. Ladle onto serving bowls.
  8. Serve warm or chilled.
Note :
  1. If a thicker consistency is preferred, use 2 Tbsp of Water chestnut powder + 2 Tbsp of water to mix.





 I'm submitting this post to the Best Recipes for Everyone, May 2015 Event
(Theme :  My Favourite Desserts)  organized by Fion of XuanHom's Mom and
co-hosted by  Aunty Young

Comments

  1. This is also my favourite dessert when eating out or at home. I cook the same way like you did but without the chestnut powder.

    ReplyDelete
    Replies
    1. Think it'll taste the same,just that it's not thick.

      Delete
  2. Replies
    1. Yes, chilled on a hot day and hot in winter :)

      Delete
  3. Hi Cheh,
    I love this Ma Tai Kamg too.
    I like the crunchiness and sweetness of the water chestnuts, yum yum. I think a bowl might not enough, heh. .....heh......
    Thank you for linking to BREE.

    ReplyDelete
    Replies
    1. You're more than welcome. I'll wallop 2 bowls at one go!

      Delete
  4. This is also my favourite dessert. Yours look so good! :)

    ReplyDelete
  5. Oo..what a great treat! I would love to try this one day! ^.^

    ReplyDelete
    Replies
    1. You should..It's very refreshing, taken hot or chilled!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…

Chinese almond jelly ~ 杏仁豆腐

This almond jelly is commonly found in Dim-sum restaurants and it is a refreshing dessert to enjoy. You can either treat your family with this home-made jelly or serve this to your guests after a meal.  There are many ways to serve this dessert.  Can be eaten on its own or served with fresh fruits and some syrup or canned fruits or fruit cocktail.  No one will refuse this dessert except for some people who may not like the almond fragrance.





Chinese almond jelly ~  杏仁豆腐Ingredients

20 gm agar agar strip100 gm rock sugar1 cup water5 cups soy milk4 Tbsp almond powder mixed with 1/4 cup watera can of rambutan and pineapple and some Osmanthus flowersMethod Soak agar agar strips for 30 mina or more, till softened, squeeze out excess water.Place the softened agar agar stips into a pot with 1 cup of water and cook on low heat.  Keep stirring till strips have dissolved.Mix 1/4 cup of water with the almond powder, add this into the pot.Add in the 5 cups of soy milk and rock sugar, stir till dissolve…