I don't know why it's called Ma Tai Sar, cos 'sar' agency sand... merely the H2O chestnuts are non chopped until they're fine similar sand..
Normally I'll arrive without the tong yuen, merely later on trying it at a marriage luncheon inward Taiping, I flora it to move quite nice.
Ma Tai Sar amongst Tong Yuen (water chestnut dessert amongst dumplings)
Ingredients:
8 cups H2O
3 pandan leaves (shredded in addition to knotted)
1 loving cup H2O chestnuts (about 8-10, peeled in addition to chopped finely)
250 gm stone sugar(or 1 loving cup sugar)
3/4 loving cup corn starch (easier to purchase than H2O chestnut starch)
1 loving cup water
1 egg (beaten)
1 bundle of frozen tong yuen (black sesame fillings or whichever u may prefer)
Method:
1. Boil viii cups H2O amongst the pandan for 10 minutes or until u tin give notice scent the fragrance inward the living room..
2. Take out the pandan leaves (if not, the H2O chestnuts volition move hiding inward the leaves).
3. Put inward the H2O chestnuts in addition to stone sugar.
4. Boil for some other 10 minutes.
5. Mix 1 loving cup H2O amongst corn starch. Pour inward in addition to stir well.
6. Bring to a boil in addition to drizzle inward the egg piece stirring continuously.
7. Turn off the burn downwards in addition to serve amongst cooked sesame dumplings (cooked according to packaging).
Nice for the Chinese Winter Festival (Goh Tung)..
**
You tin give notice roughly run 10 rice bowls of this dessert. I e'er pose my tong sui into modest containers per subdivision in addition to pose inward the fridge. This way, it's to a greater extent than convenient when i wants to bring some, without having to ladle it out.
Buat lebih berguna, kongsi:
