Recipe Ingredient
- (A) Mix together and leave aside to soak for 30 minutes, then sieve:
- 65g arrowroot flour
- 1 tbsp green pea flour
- 200ml water
- (B):
- 350ml unsweetened pineapple juice
- 150g sugar
- 2 pandan leaves. knotted
- 6 pieces water-chestnuts, diced
- Santan topping:
- 550ml general santan
- 2 1/2 tbsp green pea flour
- 1 1/4 tsp agar-agar powder
- 1/4 tsp salt
Instructions
- 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.
