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Water Chestnut Dessert
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Description
A warm sweet dessert suitable for a winter evening.
Ingredients
- 6 tablespoons, 2 teaspoons, 4-⅝ pinches Thick Coconut Milk
- 1 Tablespoon Whipped Cream
- ½ teaspoons Salt
- 5 cups, 4 tablespoons, 1-½ teaspoons, 1-¾ pinches Water
- 6-¼ ounces, weight Castor Sugar
- 3 whole Pandan Leaves, Shredded And Knotted
- ½ pounds, 2-⅝ ounces, weight Fresh Water Chestnuts (ma Tai), Coarsely Chopped
- 2-⅓ ounces, weight Sago, Washed And Soaked For 5–10 Minutes, Then Drained
- 1 whole Egg White Lightly Beaten
Preparation
Combine coconut milk, whipped cream, and salt. Set aside.
Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent.
Stir in reserved coconut milk mixture and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white.
Dish out and serve warm.
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