Jah Sang Maw Mah Tai Goh

Batter-Fried Water Chestnut Cake

Preparation info

  • 18-20

    • Difficulty


Appears in

The Dim Sum Book

The Dim Sum Book

By Eileen Yin-Fei Lo

Published 1982

  • About


  • 1 Water Chestnut Cake prepared a day ahead, unsliced and refrigerated
  • ½ cup flour (Pillsbury’s All-Purpose preferred)


  1. In a large mixing bowl, combine the dry ingredients and mix well. Add the cold water while stirring continuously with chopsticks or a wooden spoon, until batter is well blended. Then add peanut oil and mix until the oil is blended in well. If the batter seems too thick, add a bit more water.

  2. Heat 4 to 5