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Water Chestnut Dessert - Featured in Group Recipes


By Quay Po Cooks (Visit website)



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.




Servings 4


Ingredients:


65g sago, washed and soaked for 5?10 minutes, then drained
300g fresh water chestnuts (ma tai), coarsely chopped
1.2 litres water
175g castor sugar
3 pandan leaves, shredded and knotted

(A) combined:
100ml thick coconut milk
1 tbsp whipped cream
½ tsp salt
1 egg white, lightly beaten


Method:


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 combined ingredients (A) 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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