(A) Mix together and leave aside to soak for 30 minutes, then sieve:
65g arrowroot flour
1 tbsp green pea flour
350ml unsweetened pineapple juice
2 pandan leaves. knotted
6 pieces water-chestnuts, diced
550ml general santan
2 1/2 tbsp green pea flour
1 1/4 tsp agar-agar powder
1/4 tsp salt
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.