Ingredients
- 1 cup water chestnuts, diced
- 1 cup tapioca/corn flour
- 1/2 cup sugar
- 1 cup coconut milk
- Some fresh pandan leaves
- Food coloring (green, red)
Method
- Mix a few drops of food coloring with water in separate bowls. Then add diced chestnuts and soak them for 10-15 minutes. Drain well and mix them with tapioca flour and sift the flour in a sieve.
- Boil water and put truffle to boil. Once cooked, they will come up to the surface. Then transfer them immediately into cold water.
- Heat coconut milk in a pot with pandan leaves, sugar and a pinch of salt over medium heat. Remember not to let it boil or else the oil will separate from the milk.
- Serve hot or cold with coconut milk.
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