Recipe Ingredient
- Mix and sift:
- 125g tapioca flour
- 25g cornflour
- 300g water chestnuts, diced
- 1/4 tsp rose essence
- Red colouring
- 1/2 pot of water
- 1 litre general santan squeezed from 1 1/2 coconuts)
- 1/2 tsp salt
- Plenty of ice-cubes or crushed ice
- Syrup:
- 350g sugar
- 150ml water
- 2 or 3 pandan leaves, knotted
Instructions
- To make sugar syrup, boil sugar, 150ml water and pandan leaves, then allow to cool.
- Bring water to a boil. Put diced water chestnut pieces in a mixing bowl. Add rose essence and red colouring. Toss the coloured water chestnut pieces in the sifted flours.
- Shake off any excess flour and drop the water chestnut pieces into the boiling water. Give it a good stir and cook till the pieces float up. Dish up and soak in ice water, then drain well.
- Mix santan with salt and add the cooled syrup. Place the cooked water chestnut pieces in the santan. Add plenty of crushed ice.
- Note: For additional taste, you may add sliced nangka pieces to this dessert.
