Rose's Kitchenette

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Water Chestnut Pudding



20 water chestnuts

225g water chestnut powder

200g rock sugar

1000ml water

2 tbsp oil


1.  Skin and wash water chestnuts.  Smash and chop roughly.

2.  Mix water chestnut powder with 500ml water.  Stir well and strain mixture.

3.  Bring 500ml water to a boil.  Add in the rock sugar and stir till sugar is dissolved.  Pour hot syrup into the water chestnut powder solution and stir quickly.

4.  Add the chopped water chestnuts and the 2 tbsp of oil to the mixture.  Cook over low heat, stirring all the time till mixture starts to thicken.  Quickly turn off heat and keep stirring the mixture till well combined.

5.  Pour into a greased square or round tin and steam over high heat for 30 minutes.  Cool thoroughly before cutting.  Chill before serving.

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February 14th, 2007 Posted by | Dim Sum | 4 comments


  1. Hi Rose, what unusual ingredients in your agar desserts? What is Pandan, and what is chendol? I am trying to learn how to make an agar agar with coconut mlk, and bean paste in the middle. I had it at a local restaurnat in Palo Alto and it was quite light and good?Thanks, gale

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    Comment by | February 20, 2007

  2. Hi Gale,
    Pandan leaves are leaves of the fragrant screwpine plant. It is often added to some desserts and cooking for its fragrance. The leaves are pounded and the juice extracted for its green colouring and flavour. Chendol is one of our popular local desserts. I’ll post the recipe within the next few days. You try the caramel agar agar, it is very nice.
    Thks & rgds

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    Comment by | February 20, 2007

  3. Hi Rose,
    I have browsed through your site quite a few times. Tried your water chestnut pudding. However, it turned out too soft & sticky. Do you know what went wrong? I tried some other recipes & still i’s too soft. It doesn’t hold it’s shape and is very wobbly.


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    Comment by TWINKLE | April 22, 2010

  4. […] […]

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