馬蹄糕 Water-Chestnut Jelly Cake
此份量可造二大盤，可供十人以上食用。可隨需要量比減半。
食材
馬蹄粉 water-chestnut powder
（500 gm 克) 2 杯 cups
冰糖 crystal sugar
(700 gm 克）3 杯 cups
馬蹄 water-chestnut
2 杯 cups
水 Water
12 杯 cups
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1 馬蹄切絲或切粒或拍碎。water-chestnut cut in stripe or cubes or diced.
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2 馬蹄粉先用6杯水調均至無粉粒。water-chestnut powder is with 6 cup of water until all powder melt.
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3 冰糖用剩下6杯水煮至溶解，加入馬蹄，關火。crystal sugar boils with 6 cups of water until all melt，add in water-chestnut, turn off fire.
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4 馬蹄粉槳加入滾燙糖水，邊加邊攪拌至均勻。此時粉䊢變得稔稠及半透明。slowly pour water-chestnut mix into boiled sugar water, stir mix altogether when pour. Mix them well together until sticky and semi-transparent.
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5 半生熟䊢倒入蒸盤，滾水蒸20分鐘。Pour the mix to container, steam over wok on boiled water 20 min.
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6 待涼透，才切片。let it total cool down than cut in piece.
小撇步
此甜品可涼吃，煎熱或沾粉炸食。this dessert can be eaten as cold, or pan fried eat it hot, or flour to deep fried.
建議不放入冰箱。此甜品室溫度吃，口感輭綿綿，QQ的。
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