SWEET DIM SUM: This pudding is one of the most popular sweet treats on the dim sum menu. It is easy to reproduce it at home.

WATER CHESTNUT PUDDING馬蹄糕:

 

 

 

2 ½ lbs. fresh or canned water chestnuts        

½ cup “tang” flour or wheat starch***

¾ cup corn starch                                           

1 2/3 cup sugar

4 ½ cups water                                    

3 eggs, beaten

1 tbsp. lard or vegetable shortening

 

***tang flour or “tang mein” 澄麵 is available at Chinese supermarkets***

 

 

 

If using fresh water chestnuts, peel them with a sharp knife. Divide water chestnuts into 2 portions. Coarsely chop one portion while grind the other portion in a food processor until very fine.  

 

In a large bowl, mix wheat starch and corn starch together. Add water and stir with wire whisk to mix well. Add in beaten eggs and both portions of water chestnuts, beating to mix ingredients well. Pour batter into saucepan and cook over low heat until it forms a paste.

 

Add in lard or shortening, stirring constantly to mix in; then pour batter into an 11-inch cake pan sitting in a large bamboo steamer. Fit steamer over a large pot of boiling water.

Cover and steam over high heat for 1 hour or until pudding is set. Remove and let cool.

 

Slice pudding into thick slices. Coat each slice with tapioca or corn starch; then pan-frying in skillet over medium-high heat until golden brown on both sides.  Serve hot.