Water Chestnut & Coconut Custard
Energy: 50 calories per piece
Protein: 0.87g
Carbohydrate: 5.54g
Total fat: 3.03g
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2 tablespoons honey
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15grams (1/2 oz) mung bean flour
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4 pandan leaves pureed in 250ml91cup) water to make pandan juice or pandan essence mixed with water
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50g/1 3/4 oz) water chestnutnuts, cut into small cibes
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12 pandan leaves made into square packets (optional) you can also use shot glasses or espresso cups
For custard
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150ml (2/3 cup or 1/4 pint) coconut milk
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15g (1/2 oz) rice flour
Buyer's tip: all ingredients can be found at an Asian grocery store
Step 1 - Water Chestnuts: Dissolve honey and mung bean flour in pandan water and add water chesnuts. Transfer to a heavy based wok on a medium low heat and stir constantly (it will become clear). Once thickened, spoon into cups or pandan leaf boxes.
Step 2 - Coconut custard: Mix coconut milk and rice flour together, place in a small pan and bring to a boil. Stir frequently until the mixture thickens. Quickly spoons the mixture on top of the prepared water chestnuts (you can use a piping bag for this). Leave to cool and serve.