Tago
Method
Water Chestnut:
Dissolve honey and mung been flour in pandan water and add water chestnuts. Transfer to a heavy-based work on a medium-low heat and stir constantly. Once thickened, spoon the mixture into the prepared pandan packets.
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 spoon some mixture on top of the prepared water chestnut. Leave to cool before serving in the packets.
Nutrients Per Piece
| Energy | 50.13 kcal |
| Protein | 0.87 g |
| Carbohydrate | 5.54 g |
| Fat, Total | 3.03 g |
Ingredients
Water Chestnut
- 2 Tbsp honey
- 15 g (½ oz) mung bean flour
- 4 pandan leaves, pureed in 250 ml
(9 fl oz/ 1 cup) water to make pandan juice - 50 g (1 ½ oz) water chestnuts, cut into small cubes
- 12 pandan leaves, prepared into square pockets
Coconut Custard
- 150 ml (½ pint/ 2/3 cup) coconut milk
- 15 g (½ oz) rice flour
