Egg Flower Water Chestnut Dessert Soup 蛋花馬蹄糖水
I decided to treat the family to one of my favorite Chinese dessert soups, the Egg Flower Water Chestnut Dessert Soup 蛋花馬蹄糖水, a simple to make, light, soothingly sweet, lightly eggy sweet soup with divinely crunchy bits of sweet fresh water chestnut. Hot or cold, it's great both ways.
- Prep time
- 8 min
- Cook time
- 10 min
- Yield
- 10 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 15 fresh water chestnuts, 250g
- 1 egg
- 3 tbsp custard powder, optional
- 1/2 cup rock sugar or raw sugar, 125 g
- 4 cups water
- 5 tbsp cornstarch
- 2 tbsp water
Instructions
- 1
Wash and peel the water chestnuts. Cut roughly into small pieces.
- 2
Add custard powder (if using) a tbsp at a time to egg and stir in thoroughly, making sure no lumps of powder are left. If not using custard powder just lightly beat the egg.
- 3
Heat 4 cups water in pot.
- 4
When it boils add in sugar and stir til melted.
- 5
Mix cornstarch with 2 tbsp of cool water. Once thoroughly mixed add to the sugar water and stir until the soup is thick.
- 6
Turn heat to low. Stir soup to create a circular flow in pot. Drizzle in the egg slowly. Once all egg is in, turn fire to high until the soup boils. Turn off heat immediately.
- 7
Add in the water chestnuts. Cover for one minute and it's ready to serve. If you like it cold let cool to room temperature and then chill in the fridge for 2 hours.