• Prep Time 30 minutes
  • Cook Time 20 minutes
  • Serving For 4 people
  • Difficulty Normal
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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

  1. To make sugar syrup, boil sugar, 150ml water and pandan leaves, then allow to cool.
  2. 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.
  3. 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.
  4. Mix santan with salt and add the cooled syrup. Place the cooked water chestnut pieces in the santan. Add plenty of crushed ice.
  5. Note: For additional taste, you may add sliced nangka pieces to this dessert.

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