Water Chestnut Cake Sticks 馬蹄條

A classic Cantonese dim sum dessert, water chestnut cake sticks are made from water chestnut flour and finely diced fresh water chestnuts, then pan-fried until golden and crispy. They offer a delightful crunchy texture and a subtle sweetness.

Nutrition (per serving)

Ingredients

• 300g fresh water chestnuts, peeled and finely diced
• 150g water chestnut flour
• 100g yellow rock sugar (or granulated sugar)
• 600ml water
• 2 tbsp cooking oil (for pan-frying)

Steps

1. Wash, peel, and finely dice the water chestnuts. Set aside.
2. In a pot, combine water and yellow rock sugar. Heat over medium-low heat, stirring until the sugar completely dissolves. Turn off the heat and let it cool slightly.
3. In a large bowl, mix water chestnut flour with a small amount of the cooled sugar water to form a smooth paste, ensuring no lumps.
4. Gradually pour the remaining sugar water into the water chestnut flour paste, stirring continuously until well combined. Add the finely diced water chestnuts to the mixture.
5. Pour the mixture into a greased shallow heatproof dish. Steam over high heat for 20-25 minutes, or until the cake is firm and translucent. Let it cool completely.
6. Once cooled, cut the water chestnut cake into rectangular sticks. Heat cooking oil in a pan over medium heat. Pan-fry the water chestnut sticks until golden brown and crispy on all sides.
7. Serve the water chestnut cake sticks warm.

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