Wednesday, June 8, 2011

Water Chestnut Pudding

A refreshing dessert for the humid weather. I bought a packet of water chestnuts flour for quite sometime and was thinking of ways to clear it until i saw this on florence blog. Indeed it was very crunchy and refreshing that i can't stop helping myself on it. I ate this once during my son full month celebration and was only allow a small slice. MIL said too cooling for mummy.

Ingredients:   (Makes a 8 inch square tin)
250g water chestnuts flour
500ml water
500g fresh water chestnuts
550ml water
200ml coconut milk
400g rock sugar
4 pieces of pandan leaf

  1. Wash water chestnuts, cut and chop them into small little pieces into your desired size. Wash pandan leaf and tight them into a knot.
  2. Mix water chestnut flour with 500ml water, strain and set aside.
  3. Put pandan leaf, rock sugar, 550ml water, 200ml coconut milk into a pot and cook until rock sugar dissolved.
  4. Remove the pandan leaf.
  5. Add in the chopped water chestnuts and water chestnuts mixtures.
  6. Keep stirring until mixture thicken like white glue.
  7. Pour the mixture into a well greased tin and steam on high heat for 40 minutes.
  • Original recipes calls for 250ml coconut milk, but i do not like the strong flavour of coconut milk. ( i reduce to 200ml)
  • I reduce the fresh water chestnut from 600g to 500g. (just right for me) I diced it into very small pieces like the garlic (still recovering from toothache)
  • No pandan leaf was stated in the recipes, i add to enhance the flavour for reducing the 50ml coconut milk.
  • Require only 30 minutes of steaming, but i find the mixture still sticky on the surface so i continue to steam until 45 minutes.
  • Grease the tin well. (it easy to remove after cool)
  • Cool the pudding completely and cover with a cling wrap to be eaten on the next day. (it tastier to eat it chill from the fridge)
Adopted from:

No comments: