Description
A hugely popular Dim Sum in HK/Guangdong, alongside Turnip Cake. 'Ma Ti' means water chestnut. A translucent sweet cake made from water chestnut flour is mixed with crunchy raw diced water chestnuts, steamed solid, and pan-fried golden.
Restaurants serving Water Chestnut Cake (Ma Ti Gao)
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Water chestnut flour
- Raw water chestnuts
- Rock sugar(or brown sugar)
- Water
Instructions
- [Authentic Recipe]
- Peel raw water chestnuts and dice coarsely.
- Dissolve water chestnut flour in a bit of water until smooth.
- Boil water and rock sugar (or brown sugar) into a syrup.
- Gradually pour the flour slurry into the hot syrup to form a translucent paste.
- Fold in the raw diced water chestnuts.
- Pour into an oiled mold and steam for
- mins until completely translucent.
- Chill until solid, then slice into rectangles.
- Pan-fry both sides until golden and slightly charred.
Learn more Spice, substitutes, tips
Key spices
Bouncy texture of the flour and refreshing crunch of raw water chestnuts、生クワイの爽やかなシャキシャキ食感
Substitutes at Japanese supermarkets
(Water chestnut flour is rare; buy at Chinatowns or Dim Sum shops)
Pairing
Pu'er Tea / As a palate cleanser after heavy Dim Sum
Trivia
Heated water chestnut starch turns a beautiful translucent amber. Because 'Gao' (cake) sounds like 'High', it is eaten during Lunar New Year wishing for things to 'rise higher every year'.
Eating tips & etiquette
Eat warm and freshly pan-fried. The crispy pan-fried exterior, bouncy jelly-like mochi inside, and the crunchy bite of raw water chestnuts create a delightful textural contrast in a single bite.
Allergen
None