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- Prepare pandan leaf casings.
- Bring pineapple juice, sugar and pandan leavesto a low boil. Gradually add in mixture (A) and keep stirring.add in water-chestnuts. When they turn transparent, remove fromheat. Spoon a heaped teaspoonful of filling into each pandan casing. Leave to set.
- To make santan topping: Mix all the ingredients together and cook well till blended and thick. Remove from fire.
- Spoon one teaspoonful of topping ingredient over the pineapple layer. Leave to set. Chill well before serving.