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Water Chestnut Dessert

6 tablespoons, 2 teaspoons, 4-58 pinches Thick Coconut Milk
1 Tablespoon Whipped Cream
1/2 teaspoons Salt
5 cups, 4 tablespoons, 1- 1/2 teaspoons, 1- 3/4 pinches Water
6- 1/4 ounces, weight Castor Sugar
3 whole Pandan Leaves, Shredded And Knotted
1/2 pounds, 2-58 ounces, weight Fresh Water Chestnuts (ma Tai), Coarsely Chopped
2-13 ounces, weight Sago, Washed And Soaked For 510 Minutes, Then Drained
1 whole Egg White Lightly Beaten


Combine coconut milk, whipped cream, and salt. Set aside. Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent. Stir in reserved coconut milk mixture and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white. Dish out and serve warm.

Source: tastykitchen.com