There's a myth that the water chestnut pudding is very difficult to make. Here, i'll share with you a foolproof recipe. The key to my chestnut pudding is the authentic cane slab sugar I use; this makes all the difference in the taste! At supermarkets, you'll find slab sugar that's made with molasses or corn syrup; these will not lend you a tasty pudding. I buy my slab sugar in Sheung Wan at traditional herbal stores in Hong Kong.
1. OIl a large utensil for steaming the pudding.
2. With 2 cups of water, dissolve the slab sugar in a small pot under medium heat.
3. Wash, peel and slice water chestnuts and soak in water. I like to slice mine 2mm thin. Some people like to dice it, but i like the crunch of thin slices in this pudding.
4. With 1 1/2 cup of water, dissolve the water chestnut flour in a big cooking pot (no heat at this point). You'll now have a big lump of white dough.
5. Start adding the sugar liquid to this big lump of white dough. Stir with a wooden spoon until the mixture is smooth.
6. Turn on a low heat and start stirring continuously. You're expecting to see a very thin liquid that slowly starts to turn to a thicker liquid that can barely coat the back of the wooden spoon. Now add in your water chestnut.
7. You should expect to see that the liquid slowly turns to a thick batter. Don't be surprised if you see a bit of lumps; if you do, turn down the heat and continue to stir. You might need to turn up and down the heat throughout this process so as to achieve the final state which is a thick goo. Remember at the final state this goo will continue to cook in its own heat; so turn off the heat once the goo starts to form, continue to stir and very soon you'll achieve your water chestnut goo.
8. Spoon mixture into your oiled utensil.
9. Steam for 40 minutes.
10. Let cool before you take out the pudding.
11. To serve, lightly coat with cornstarch or arrowroot powder which is what i prefer. Pan fry. Serve.
The key is to cook this liquid into a goo state. Expect to turn up and down the heat in order to achieve this.
Some people like to do this over a steam bath. Either way, it'll work.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1080g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 33.2mg | 1 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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