#DIM SUM CAKE PLUS#
Some recipes use custard powder to make it yellowish in colour.įor this illustration, I have used white sugar plus one tablespoon of brown sugar to colour the cake but I will advise you to get hold of brown cane sugar as required by the recipes. However, if you can’t get hold of these sugars and use pure rock sugar, it will become translucent. For the light brown version, it is the traditional recipes using the yellow rock sugar (黄片糖） as in the picture above. If you look at the images of water chestnut cakes in the internet, you will note that some are light brown, some are yellow, some are rather translucent. I also cannot recall if there are any recipes that required the usage of water chestnut powder and I presumed that this flour is mostly used in the preparation of this cake. I have never seen other packaging and it is always sold in a paper box. In this recipe, you will need to get hold of water chestnut powder in the supermarket.
In addition, it’s crust is very slightly crispy and more chewy and come with the soft interior. The reasons are simple, it is much more aromatic and you can immediately smell the difference half way during the pan frying. I asked my kids which they prefer, obviously, they prefer the pan fried version. What is usually served in the dim sum restaurant is the pan fried version but at home, it is up to individual if you want to add another step of pan frying the springy cake. It is a starch cake which is soft and springy with bits of water chestnuts. Occasionally when I visited dim sum restaurant, I will order this dish. It is one of the standard dishes found in the dim sum cuisine of Hong Kong, and is also available in select overseas Chinatown restaurants.” ( Source: ) One of the main trademark characteristics of the dish is its translucent appearance. Sometimes the cake is made with chopped water chestnuts embedded into each square piece with the vegetable being visible. The cake is soft, but holds its shape after the frying. When served during dim sum the cake is usually cut into square-shaped slices and pan-fried before serving. “Water chestnut cake (simplified Chinese: 马蹄糕 traditional Chinese: 馬蹄糕 Jyutping: maa 5 tai 4 gou 1) is a sweet Cantonese dim sum dish made of shredded Chinese water chestnut.
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