All Recipes
Water Chestnut Pudding with Coconut Topping
Ingredient
Ingredients for Water Chestnut Pudding
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Water Chestnut in Syrup, cut in cubes
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100
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g
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Hale’s Blue Boy Concentrated Sala Flavored Syrup
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190
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g
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Corn Starch
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50
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g
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Water
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540
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g
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Crispy Mung Beans for decoration
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Serving Glass
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Rose Petals for decoration
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Ingredients for Coconut Topping
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Sugar
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50
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g
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Mung Bean Flour
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10
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g
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Rice Flour
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35
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g
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Coconut Milk
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500
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g
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Salt
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1
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tsp
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Method
Method for Water Chestnut Pudding
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1. Mix corn starch with water. Heat till cooked and translucent.
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2. Add Hale’s Blue Boy Concentrated Sala Flavored Syrup and mix well. Add water chestnut and cook till boil again.
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3. Remove from heat. Fill till ¾ full of serving glass. Top with coconut topping and leave till set. Decorate with rose petal and serve.
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Method for Coconut Milk Topping
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1. Mix coconut milk with salt, sugar, mung bean flour and rice flour till well combined.
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2. Heat up and cook till thickened. Set aside.
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Remark : Ratio of concentrated syrup and other ingredients can be adjusted according to consumers preference in each region.
Source : Food News & Life, |
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