Waterchestnut Jelly/ Ma Ti Gao

Ma Ti Gao

Ingredients
300 g* waterchestnut flour
700ml water
--mix until smooth

2 packets (about 0.9 kg) waterchestnuts, unpeeled
--peel, wash, smash and dice

700ml water
300 g rock sugar

*A packet of w/chestnut flour is 250g you can decrease the amount of water and sugar accordingly. Apparently waterchestnut flour is available in loose form, packed in plastic bags.

Method
1. Peel the waterchestnuts, smash lightly with a cleaver and dice into small chunks or finer bits if like. Boil the rock sugar and water until the sugar has melted, add the diced waterchestnuts and heat through i.e. until it starts to boil, switch off the heat, add the waterchestnut flour batter through a sieve and 1 T oil, stirring well. It is good to have an extra pair of hands in this step. The mixture will thicken and become slightly translucent, especially if mixture is very hot.

2. Grease a pan (size depending on the thickness you want), tip the batter in, level and steam at high heat for 30 to 40 minutes.

3. Let the gao cool before cutting. It's best to chill it first, preferably overnight.

The gao can be served chilled but usually it's cut into small pieces and pan-fried in a little oil and served hot or warm.


http://hungerhunger.blogspot.sg/2009/01/waterchestnut-jelly-ma-ti-gao.html