Water Chestnut Kueh

After I have attended the Tim Sum workshop, I was tempted to try the Water Chestnut Kueh because it was assumed to be the easiest amongst the three recipes!

It's always good to attend workshops with friends. Why? Because when your friend tried the recipe before you, you can always relied on their experience to help you.  This was very much so for my water chestnut kueh. My friend, Sharon, tried the recipe almost immediately after the workshop. And so, she shared her experience with us. Like what size of pan is needed, how much sugar, how much water chestnut etc etc. She made so often she updated me each time on this recipe. Thanks for sharing your tips, Sharon.

Unfortunately, I think I didn't do it as well as hers. It seemed that my water chestnut was not enough to fill up the kueh. I gave some to my colleagues and they liked it. As for me, I've not tried it yet. I'll try to pan-fried it as it was supposed to taste better this way!


ReeseKitchen said...
April 15, 2010 at 10:23 PM

I've never try this kueh before and I'm not a big fan of water chestnut...but it looks interesting, especially when you said to pan-fry it.

Passionate About Baking said...
April 16, 2010 at 8:21 AM

Hi Reese,
Frankly speaking, I've not tried water chestnut kueh until I attended the workshop! And it's rather good when it's pan-fried, trust me. Next time, you can try when you go for tim sum. But must insist on pan-fried ones. Forget about eating it as it is. :P

Kitchen Corner said...
April 16, 2010 at 11:10 AM

This is something very very new to me! Pan fried? I must go for dim sum and try it out. Cheers!

Passionate About Baking said...
April 16, 2010 at 1:18 PM

Hi Grace,
Yup. It was relatively new to me...until lately. You'll really have to try this pan-fried. Nothing less ya?

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