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