Water Chestnut Pudding
Ingredients:
20 water chestnuts
225g water chestnut powder
250g rock sugar
1000ml water
2 tbsp oil
Method:
1. Skin and wash water chestnuts. Smash and chop roughly.
2. Mix water chestnut powder with 500ml water. Stir well and strain mixture.
3. Bring 500ml water to a boil. Add in the rock sugar and stir till sugar is dissolved. Pour hot syrup into the water chestnut powder solution and stir quickly.
4. Add the chopped water chestnuts and the 2 tbsp of oil to the mixture. Cook over low heat, stirring all the time till mixture starts to thicken. Quickly turn off heat and keep stirring the mixture till well combined.
5. Pour into a greased square or round tin and steam over high heat for 30 minutes. Cool thoroughly before cutting. Chill before serving.
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Hi Rose, what unusual ingredients in your agar desserts? What is Pandan, and what is chendol? I am trying to learn how to make an agar agar with coconut mlk, and bean paste in the middle. I had it at a local restaurnat in Palo Alto and it was quite light and good?Thanks, gale
Comment by | February 20, 2007
Hi Gale,
Pandan leaves are leaves of the fragrant screwpine plant. It is often added to some desserts and cooking for its fragrance. The leaves are pounded and the juice extracted for its green colouring and flavour. Chendol is one of our popular local desserts. I’ll post the recipe within the next few days. You try the caramel agar agar, it is very nice.
Thks & rgds
Rose
Comment by | February 20, 2007