Sweet soup 糖水
Water chestnut sweet soup
馬蹄露maa5 tai4 lou6
Traditionally eaten to clear heat. Best in hot, dry or "heaty" spells. Water chestnuts are cold; egg white is cool.
Good for Crunchy chestnut bits and egg ribbons in a silky syrup, traditionally believed to clear heat and soothe a dry throat.
- 15 minprep
- 15 mincook
- 4servings
- One potSummer, Autumn
Eat at ? Start by …
Ingredients
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0 of 4 in the pot
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- 1¼ quarts1.1 LWater
No pantry items here. Buy the fresh water chestnuts locally or on Weee!.
Method
- Smash the water chestnuts with the side of a cleaver and chop them into small bits. Stir the flour into 100 ml of the water.
- Boil the rest of the water with the rock sugar until it melts, add the chestnuts and simmer 5 minutes.
- Stir the flour mix again and pour it in slowly, stirring, until the soup turns clear and silky.
- Turn off the heat and drizzle in the beaten egg in a thin stream, stirring gently into ribbons. Serve hot or cold.
Who should go easy
Cold by nature; go easy if you run cold or have loose stools.
Traditional Chinese food therapy, not medical advice. Ask your doctor if you are pregnant, on medication or unwell.
Ingredient natures from Hong Kong Anti-Cancer Society, "中醫食療——食物種類分析" (Dr Lam To-yee, registered Chinese medicine practitioner, 2022). How we judge a soup’s nature.
Recipe checked against Christine’s Recipes: 冰花馬蹄露, HK01: 蛋花馬蹄露.
