Water Chest Nut Kueh 马蹄糕

Water Chest Nut Cake
马蹄糕

Ingredient(A)
用料(A)

Water chestnut powder 125g
马蹄粉

Custard powder 2T
蛋黄粉

Wheat flour 1T
澄面粉

Tapioca flour 40g
木薯粉

Water 200ml
水


Ingredient(B)
用料(B)

Water chestnut 200g
马蹄

Sugar 200g
糖

Water 400ml
水

Method
做法

1. Add in 200ml water to the ingredient(A) and blend evenly.
把(A)料加入200克的水拌均匀,备用.

2. Cook the sugar, water and pandan leaves till bioled. Add in water chestnut.Pour in ingredient (A).
Stir and blend well. Then pour into the tray steam for 40 minutes till cooked.
When cool and place it in a fridge.

将糖和水香兰叶煮浓,加入马蹄,再倒入用料(A).搅拌至半熟,倒入模型盘,蒸40分钟至熟为止.代冷才把它放入冰箱.