200g water chestnuts, skinned and chopped coarsely
Batter (sift together):
200g plain flour
2 tbsp cornflour
1 tbsp rice flour
3 tsp baking powder
1 tbsp oil
Put water chestnut powder and 250ml water in a mixing bowl. Mix well and set aside for 30 minutes. Strain to remove impurities.
Bring 350ml water to a rapid boil, add pandan leaves and sugar and boil until sugar completely dissolves. Remove pandan leaves, add coconut milk (mixed with 1/2 tsp salt) and chopped water chestnuts and boil once again.
Pour this hot syrupy liquid into the water chestnut starch solution. Stir well until the syrupy solution turns starchy, then pour into a well-greased 17cm x 17cm square cake tin.
Steam over rapid boiling water for 30 minutes or until done. Remove tin from steamer and set aside to cool completely before cutting into thin slices. Dip in batter and fry in hot oil until fritters turn golden brown. Drain well and serve.
To prepare the batter: Place sifted flours in mixing bowl and stir in 350ml water to form batter. Add 1 tbsp oil and mix until smooth. Leave aside for 30 minutes, then drain before use.