Tako Delight  

Posted by: Julia in

Ingredients :

(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
Directions :
  1. Prepare pandan leaf casings.
  2. 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.
  3. To make santan topping: Mix all the ingredients together and cookwell till blended and thick. Remove from fire.
  4. Spoon one teaspoonful of topping ingredientover the pineapple layer. Leave to set. Chill well before serving.

This entry was posted on Thursday, May 07, 2009 and is filed under . You can leave a response and follow any responses to this entry through the Subscribe to: Post Comments (Atom) .

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