Water Chestnut And Coconut Custard2013-03-27
- Yield : 2
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
This is quite common Thai dessert made with water chestnut and coconut custard. Very simple to make and delicious to taste.
- 5 cups rice flour
- 6 cups coconut milk
- 3 cups water chestnuts
- 7 cups jasmine essense water
- ½ teaspoon salt
- pandan leaf vessels
Take jasmines and put into a small bowl, pour water, cover and leave for the whole night to soak in water.
On another day boil sugar and jasmine essence water and leave to cool.
Slice the water chestnuts into small pieces.
Heat flour and jasmine essence water in a sauce pan and mix well. Add the syrup and mix together and stir well.
When the flour become sticky, add water to chestnuts and mix well. Drop into the vessels at the half of its.
To make the topping, heat the coconut milk to boil and add the remaining flour, salt and stir well. Remove from the heat as soon as it is ready.
Drop the topping into the vessels until full and leave to cool.