Water Chestnut Dessert
By: Quay Po Cooks
Published: Friday, October 8, 2010 - 4:51am

Ingredients




65 grams sago, washed and soaked for 5 – 10 minutes, then drained
300 grams fresh water chestnuts (ma tai), coarsely chopped
 litres water
175 grams castor sugar
3 pandan leaves, shredded and knotted
(A) combined:
100 milliliters thick coconut milk
1 tablespoon whipped cream
1/2 teaspoon salt
1 egg white, lightly beaten

Preparation

1 Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent. 2 Stir in combined ingredients (A) and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white. 3 Dish out and serve warm.

About


This is not my own recipe but I found it on the web. The only thing I changed in this recipe is, I used whipped cream instead of evaporated milk.  I have tried a lot of water chestnut dessert recipes but this is the best and it taste better with whipped cream.