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Sunday, November 12, 2017

Water chestnut Matigao cake

As a Teochew, I was only introduced to the world of Cantonese dimsum and snacks after getting to know my husband. It took him a while to get over his surprise that there are actually people who have never eaten dimsum all their life until adulthood, esp this water chestnut matigao cake. I find the snack underwhelming but the addition of copious amount of water chestnut does make me change my view of things eventually. 

I would have doubled the amount of water chestnut for this recipe but has to exercise self-restraint in order not to end up with an overly crunchy steamed cake. Maybe one day I shall throw caution into the wind and perhaps load the entire tray with water chestnuts so that it can truly live up to its name. For now, this recipe will do.

Credits: Adapted from Christine’sRecipe

For 10.


A: 150ml water + 80g brown sugar
B: 150ml water + 100g water chestnut flour + 2 tsp corn flour + 2 tsp canola oil
10 water chestnuts, chopped coarsely
Oiled tray for baking, 7 x 7 x 3 inches


Bring A to a rolling boil, then reduce the heat and cook until the brown sugar is all dissolved.

Leave the solution to simmer as you get ready for the next step.

Combine B. In a steady stream, pour contents of B over a strainer into the sugar solution. Add waterchestnut.

Stir constantly and increase the heat to medium.

When the solution is thick and turns from opaque to slightly translucent, remove the pot from the heat source.

Transfer the thickened starch into the oiled tray.

Steam in a steamer for 45 minutes. When the waterchestnut cake is translucent, remove from the steamer to cool.

Cool completely before serving. This Matigao keeps well for 3 days if chilled.

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