• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal

Recipe Ingredient

  • 500g topside beef, finely minced
  • 3/4 tsp lye water (kan sui)
  • 50g pork fat, finely minced
  • Seasoning (A)
  • 1 clove garlic grated and squeezed for juice
  • 2cm ginger
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 3/4 tsp sesame oil
  • 1/2 tsp light soya sauce
  • 1/4 tsp pepper
  • 1 tsp corn oil
  • 1 tsp Chinese cooking wine
  • (B)
  • 1 tbsp chopped coriander (yin sai)
  • 2 water chestnuts, chopped
  • 1 tbsp chopped red chilli
  • 3 tbsp water
  • 1 tbsp corn flour
  • 1 tbsp water chestnut flour (ma tai fun)


  1. Combine water, corn flour and water chestnut flour in a small bowl and set aside.
  2. Put minced beef in large mixing bowl.
  3. Add lye water and mix together thoroughly with your hand.
  4. Bring up the meat and slap it against the sides of the mixing bowl several times until it is sticky in texture.
  5. Cover the bowl with a piece of cling film wrap and refrigerator for 1-2 hours.
  6. Add in the corn flour and water chestnut mixture, seasoning (A) and ingredients (B).
  7. Mix well together until beef turns sticky and gooey.
  8. Grease the palm of your hands and squeeze out balls the size of big marbles.
  9. Place the balls on a lightly greased plate and arrange them in a bamboo basket.
  10. Steam for about 10 minutes over rapid boiling water.
  11. Remove and serve hot with dipping chilli sauce.

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