CHINESE DIM SUM 4 -Crystal Sweet Water-Chestnut Pudding. 水晶馬蹄糕

Ingredients:-
170g Water chestnut powder, 60g Potato starch,
450g Water chestnut (or frozen), 300g sugar,
3 cups of water ( 2 drops of yellow food colouring)

材料：-
馬蹄粉 170克，生粉 60克，
去皮馬蹄（或急凍) 450克， 糖 300克，
清水 3 杯 (黃色食用色素 2 滴）

Batter:-
1 cup self- raising flour; 1 tbsp custard powder; 3/4 cup of water; 3 tbsp oil
(prepare for later use)

脆漿料:-
自發粉 1 杯，吉士粉 1 湯匙，水 3/4 杯，油 3 湯匙（後用）

Method:-
1) Water chestnut powder and potato starch mix well & sieve.
2) Skin water chestnut and chop.
3) Use 1 3/4 cups of water boil sugar with low heat, add in chestnut minced.
4) Blend water chestnut powder with 1 1/4 cups of water, stir well & filter.
5) Stir in water chestnut solution to the minced water chestnut sugar water,
continue in low heat, keep on stir until strong & transparent.
6) Pour the paste in pre-oiled cake dish and steam in high heat for 40 minutes.
Leave it to cool.
7) Slice the pudding. Dip with pinch of cornflour and fry with oil until slightly brown.
Serve!
8) 2nd way to serve: Cut into sections and dip in batter. Fry fritters in hot oil
until slightly brown and crispy. Drain and serve.

做法：-
1) 馬蹄粉混合生粉，篩勻。
2) 馬蹄去皮，挅碎。
3) 用 1 3/4杯水慢火煮溶糖，加入馬蹄碎略煮。
4) 用餘下 1 1/4 杯清水開勻粉料，隔濾。
5) 將馬蹄粉水冲入糖水中，保持小火，攪至有彈性及呈透明狀。
6) 倒粉漿入已掃油之糕盆內，大火隔水蒸40分鐘；取出攤冻即成。
7) 凍後切片，撲上粟粉，用油煎香，供食。
8) 食法二：可切粗條形，沾上脆漿，用大熱油炸至金黃酥脆，吸干油分，上桌。