Spa Cuisine Thailand - Tago



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

Spa Cuisine recipe - Desserts


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

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