Water Chestnut Cake (Ma Ti Gao)
A traditional Cantonese dim sum made from water chestnut flour and steamed to a delightfully springy texture.
Ingredients
water chestnut flour (originally written as 'grass curtain powder', should be water chestnut flour)
400 g
white granulated sugar (originally written as 'white sugar')
200 g
red yeast rice flour (for coloring, added to half of the batter)
to taste
lard (originally written as 'guess oil', should be lard, used to grease the pan and prevent sticking)
to taste
water chestnut slices (originally written as 'grass curtain slices', should be water chestnut slices, used to layer on top of the cake)
a pinch
water (for mixing the batter)
to taste
Instructions
1
Mix the batter
Combine the white sugar with the water chestnut flour, add water and stir until smooth, then divide the mixture among several bowls. Add a small amount of red yeast rice flour to half of the bowls and knead until evenly colored; set aside.
2
Steam
Take a square pan, wash it, wipe dry, and grease with lard. Pour in one bowl of the uncolored batter and spread it into an even layer, then arrange a few water chestnut slices on top. Repeat this layering process until all the batter is used, then steam over rapidly boiling water for seven to eight minutes, or until set.
