10g white fungus, soaked for 10 minutes and cut into florets
6 water chestnuts, skinned and finely diced
1 egg white, lightly beaten
2 litres water
100g rock sugar
2 pandan leaves, knotted
1 tbsp water chestnut powder (mai tai Fun)
1 tbsp cornflour
6 tbsp water
Combine glutinous rice flour and wheat starch in a mixing bowl. Pour in boiling water gradually and stir in cold water. Knead to form a soft smooth dough. Leave to rest for 5-10 minutes. Pinch small pieces and roll into balls.
Boil a pot of water; add in rolled glutinous rice balls. Once they float, remove with a slotted spoon and place them into a basin of water for 10 minutes. Drain off just before use.
Bring 2 litres of water to a boil in a large saucepan, add white fungus, pandan leaves and rock sugar. When the rock sugar dissolves reduce the heat and simmer for 20 minutes.
Add water chestnuts and cook for 5-6 minutes. Combine water chestnut powder, cornflour and water. Strain the mixture.
Slowly drizzle thickening solution followed by the egg white into the soup. Stir vigorously. Turn off the heat and add the glutinous rice balls. Dish out and serve hot.