Rose's Kitchenette

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Sweet Corn With Water Chestnuts


1 small tin (165gm) cream style sweet corn

300g water chestnuts

150g caster sugar

100g pearl sago (soaked)

1000ml water

250ml thick coconut

few pandan leaves, knotted


1.  Peel and wash the water chestnuts.  Drain and smashed with the back of a cleaver and cut into small particles.

2.  Boil the water with the pandan leaves.  When boiled, discard pandan leaves and add in the cream corn and water chestnuts.  Add sugar and stir till sugar dissolves.

3.  Add pearl sago and boil till sago turns transparent.

4.  Lastly, add in the thick coconut milk and stir well.



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November 24th, 2014 Posted by | Desserts and Snacks | no comments