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 ~  馬蹄羹

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

Labels:

Comments

  1. Nancy ChanMay 11, 2015 at 3:30 PM

    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. Sokehah cheahMay 14, 2015 at 2:50 PM

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

      Delete
  2. Angie's RecipesMay 11, 2015 at 4:22 PM

    I love it CHILLED!

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2015 at 2:51 PM

      Yes, chilled on a hot day and hot in winter :)

      Delete
  3. Aunty Young（安迪漾）May 11, 2015 at 5:49 PM

    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. Sokehah cheahMay 14, 2015 at 2:52 PM

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

      Delete
  4. ann lowMay 11, 2015 at 10:53 PM

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

    ReplyDelete
  5. Sharon D.May 12, 2015 at 10:49 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMay 14, 2015 at 2:55 PM

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

      Delete
  6. Medeja- CranberryJamMay 13, 2015 at 5:33 PM

    What a lovely soup!

    ReplyDelete
  7. FionMay 19, 2015 at 12:07 PM

    I've yet to try this soup out,I love water chestnuts, sure this will be my favourite

    ReplyDelete

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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Marble Loaf ~ 大理石面包

  This is my first attempt at making bread with half high protein bread flour and half plain flour.  The crumb is tender and softer than with totally bread flour and it has a pleasant chew and not crumbly.  The crust stays thin and crisps up nicely and not hard to chew.  You can slice up the bread and freeze it for breakfast the next day. Marble Loaf (using 50% high protein and 50% plain flour) Ingredients For Tangzhong 15 gm (taken from total 300 gm) high protein flour 75 ml water or milk, or a mix, preferably milk Method Whisk the 15 gm flour with the 75 ml liquid in a small saucepan. Cook over medium heat, stirring constantly until it thickens into a paste, about a minute or two. Let cool to room temperature before using in dough. Note :- Tangzhong can be made ahead and stored in the fridge for 1 to 2 days. Use the cling wrap to touch the tangzhong to prevent it from drying in the fridge. Ingredients 135 gm high protein flour (after removing 15 gm for tangzhong). ...
Post a Comment
Read more

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 
14 comments
Read on for the Recipe