Monday, May 8, 2017

Egg Drop Sweet Soup with Fresh Water Chestnut 蛋花馬蹄露

Although the calendar says it is May, the weather in Southern California feels like summer for a week and winter for another. This Chinese dessert can be served warm or cold, which is perfect for the season. Fresh water chestnuts are available year round. It is a versatile ingredient. Besides using it to make water chestnut pudding/cake 馬蹄糕 during Chinese New Year, it can be used in other savory dishes to provide a crunchy texture.

Pick big and firm ones because they can turn bad very easily.

It is a very easy recipe to follow and takes less than 30 minutes.

2 large eggs
1 pound fresh water chestnut
38g custard powder
50g cornstarch
200g/1 cup sugar
2 liter water

1) Peel water chestnut and roughly chop into chunks, or smash with a chopper. Set aside.
2) Slightly beat eggs in a bowl and add custard powder. Mix well.
3) Bring water to a boil in a large pot. Add sugar and stir until it dissolves. Reduce heat to low.
4) Dissolve cornstarch in a few tablespoons of water. Add to the pot, constantly stirring.
5) Slowly add the egg/custard mixture while stirring gently. Mix well after all the egg has been added.
6) Remove from heat and add the chopped water chestnut. Serve immediately or cold from the fridge.

1) Custard powder adds a nice golden yellow color to the dessert.
2) Mix very gently while adding egg mixture to the hot liquid. You want to let the egg cook and set instead of blending into the hot liquid.
3) Water chestnuts can be eaten raw. Avoid cooking them so they remain crunchy.
4) Adjust the amount sugar to your taste, or use other sweeteners if you have dietary concerns.

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