Water Chestnut Dessert Soup Recipe

This Water Chestnut Dessert Soup can be ready in less than 20 minutes with just 4 simple ingredients. Perfect for a quick and refreshing treat, it highlights the crisp texture of water chestnuts and the sweet comfort of a classic Cantonese tong sui.

A Cantonese Classic

There are many dessert soups in China, especially in Cantonese cuisine. Among all the Cantonese tong sui (sugar water), Water Chestnut Dessert Soup is one of my favorites.

It is a traditional Asian sweet soup made with water chestnuts, which provide a crisp texture and subtly sweet flavor.

Typically enjoyed in Chinese cuisine, especially in Guangdong and Hong Kong, this dessert features crushed or chopped water chestnuts simmered in a sweetened liquid, often with brown sugar slabs for color and flavor.

The soup is known for its refreshing and light quality, making it a popular choice for cooling down on hot days.

It can be served warm or chilled. I especially enjoy it chilled on hot days.

Water chestnut flour

Water chestnut flour is commonly used to make water chestnut cake, a traditional dim sum dish often enjoyed during Chinese New Year.

It’s best to use water chestnut flour or lotus root flour, as they add a refreshing flavor to the soup. If you can’t find these, you can substitute with tapioca starch or sweet potato starch.

Ingredients:

• 80g brown sugar slab
• 1,000g water
• 200g fresh water chestnuts (about 10 pieces, peeled)
• 25g water chestnut flour
• 50g water
• (Optional) 1 egg
• (Optional) 100g cooked sago

Instructions:

Prepare the sugar water:

• In a pot, add 80g brown sugar slab and 1,000g water. Bring the water to a boil over medium heat.

Prepare the water chestnuts:

• While the water is heating, prepare the water chestnuts. Place the peeled water chestnuts in a sealed bag and gently crush them with a knife or another heavy object. Don’t crush them too finely—leave some texture for crunch. Then, chop the crushed water chestnuts into small pieces. I use this method to chop the water chestnuts quickly. Without the sealed bag, the chestnuts can splatter everywhere. I also use this technique to make steamed pork patties with water chestnuts. Avoid using a blender, as it will grind the chestnuts too finely and lose their texture. You can crush them with a knife and then chop, but it will take much longer.

Cook the water chestnuts:

• Once the sugar water comes to a boil, add the crushed water chestnuts to the pot. Bring it to a boil again over high heat, then reduce to low heat and simmer for 5 minutes.

Prepare the water chestnut flour mixture:

• In a small bowl, dissolve 25g water chestnut flour in 50g water. Stir well to ensure no lumps remain.

Thicken the soup:

• Slowly pour the water chestnut flour mixture into the pot, stirring constantly to prevent clumping. Continue stirring until the soup thickens to a smooth consistency. Once thickened, bring the soup back to a boil, then turn off the heat.

Serve:

• Pour the Water Chestnut Dessert Soup into serving bowls and let it cool slightly. For an extra refreshing treat, chill the soup in the refrigerator before serving.

Optional Variations:

• Egg: If desired, beat 1 egg and slowly pour it into the soup from a height while gently stirring over low heat. This will create delicate egg ribbons, similar to egg drop soup. Note: If adding egg, it is best not to store the soup overnight.
• Sago: Add 100g of cooked sago to the soup before serving for extra texture. If you need instructions on how to cook sago, refer to a guide on sago preparation.

Storage:

• The soup can be refrigerated and enjoyed cold. If using egg, it is recommended to consume the soup on the same day.
  

  Print Pin

  Water Chestnut Dessert Soup

  This Water Chestnut Dessert Soup can be ready in less than 20 minutes with just 4 simple ingredients. Perfect for a quick and refreshing treat, it highlights the crisp texture of water chestnuts and the sweet comfort of a classic Cantonese tong sui.

  Course Dessert

  Cuisine Chinese

  Prep Time 10 minutes minutes

  Cook Time 10 minutes minutes

  Servings 4

  Calories 120kcal

  Ingredients

  • 80 g brown sugar slab
  • 1,000 g water
  • 200 g fresh water chestnuts about 10 pieces, peeled
  • 25 g water chestnut flour
  • 50 g water
  • Optional 1 egg
  • Optional 100g cooked sago

  Instructions

  Prepare the sugar water:

  • In a pot, add 80g brown sugar slab and 1,000g water. Bring the water to a boil over medium heat.

  Prepare the water chestnuts:

  • While the water is heating, prepare the water chestnuts. Place the peeled water chestnuts in a sealed bag and gently crush them with a knife or another heavy object. Don't crush them too finely—leave some texture for crunch. Then, chop the crushed water chestnuts into small pieces. I use this method to chop the water chestnuts quickly. Without the sealed bag, the chestnuts can splatter everywhere. I also use this technique to make steamed pork patties with water chestnuts. Avoid using a blender, as it will grind the chestnuts too finely and lose their texture. You can crush them with a knife and then chop, but it will take much longer.

  Cook the water chestnuts:

  • Once the sugar water comes to a boil, add the crushed water chestnuts to the pot. Bring it to a boil again over high heat, then reduce to low heat and simmer for 5 minutes.

  Prepare the water chestnut flour mixture:

  • In a small bowl, dissolve 25g water chestnut flour in 50g water. Stir well to ensure no lumps remain.

  Thicken the soup:

  • Slowly pour the water chestnut flour mixture into the pot, stirring constantly to prevent clumping. Continue stirring until the soup thickens to a smooth consistency. Once thickened, bring the soup back to a boil, then turn off the heat.

  Serve:

  • Pour the Water Chestnut Dessert Soup into serving bowls and let it cool slightly. For an extra refreshing treat, chill the soup in the refrigerator before serving.

  Optional Variations:

  • Egg: If desired, beat 1 egg and slowly pour it into the soup from a height while gently stirring over low heat. This will create delicate egg ribbons, similar to egg drop soup. Note: If adding egg, it is best not to store the soup overnight.
  • Sago: Add 100g of cooked sago to the soup before serving for extra texture. If you need instructions on how to cook sago, refer to a guide on sago preparation.

  Storage:

  • The soup can be refrigerated and enjoyed cold. If using egg, it is recommended to consume the soup on the same day.

  Nutrition

  Calories: 120kcal | Carbohydrates: 30g | Protein: 1g | Fat: 0.05g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Sodium: 13mg | Potassium: 130mg | Fiber: 2g | Sugar: 22g | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg