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 evaporated milk
- 1tsp salt
- 1 egg white, lightly beaten
Directions :
- 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.
This entry was posted
on Tuesday, March 24, 2009
and is filed under
Recipes : Desserts
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