1 small tin (165gm) cream style sweet corn
300g water chestnuts
150g caster sugar
100g pearl sago (soaked)
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.