Water Chestnut Dessert

Name: Water Chestnut Dessert
Ingredients: 6 tablespoons, 2 teaspoons, 4-5/8 pinches Thick Coconut Milk; 1 Tablespoon Whipped Cream; 1/2 teaspoons Salt; 5 cups, 4 tablespoons, 1-1/2 teaspoons, 1-3/4 pinches Water; 6-1/4 ounces, weight Castor Sugar; 3 whole Pandan Leaves, Shredded And Knotted; 1/2 pounds, 2-5/8 ounces, weight Fresh Water Chestnuts (ma Tai), Coarsely Chopped; 2-1/3 ounces, weight Sago, Washed And Soaked For 5-10 Minutes, Then Drained; 1 whole Egg White Lightly Beaten

9 ingredients

4 steps

Ingredients

6 tablespoons, 2 teaspoons, 4-5/8 pinches Thick Coconut Milk
1 Tablespoon Whipped Cream
1/2 teaspoons Salt
5 cups, 4 tablespoons, 1-1/2 teaspoons, 1-3/4 pinches Water
6-1/4 ounces, weight Castor Sugar
3 whole Pandan Leaves, Shredded And Knotted
1/2 pounds, 2-5/8 ounces, weight Fresh Water Chestnuts (ma Tai), Coarsely Chopped
2-1/3 ounces, weight Sago, Washed And Soaked For 5-10 Minutes, Then Drained
1 whole Egg White Lightly Beaten

Directions

1

Combine coconut milk, whipped cream, and salt. Set aside.
2

Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent.
3

Stir in reserved coconut milk mixture and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white.
4

Dish out and serve warm.