Water Chestnut Pudding

Water Chestnut Pudding

Ingredients:

250 g coarsely grated water chestnut

300 g sugar

750 ml water

1 tbsp. unflavored cooking oil

400 g water chestnut starch mixed in 500 ml. coconut milk,

Stirred and sieve until free of lumps

Procedure:

  1. In a medium pan, cook the grated chestnut, sugar and water for 10 minutes. Stir in the oil. Meanwhile, set a steamer or pan of water to boil, and lightly grease a flat bottomed metal tray. Place the water chestnut syrup over low heat and pour in the starch mix, stirring continuously. The mixture will thicken almost at once and become a lump. Stir thoroughly; turning it over often so the dough cooks evenly. Take care to scrape the sides and bottom. Do not burn.
  2. Cook the mixtures, stirring continuously, for another 3 – 4 minutes, and it will turn from opaque white to translucent. When the dough almost forms a ball and comes away freely from the sides of the pan, tip it into a lightly greased flat-bottomed tray. Using a plastic spatula, even out the top and set in the steamer to cook for 40 minutes over medium heat. Cool thoroughly before cutting into oblong bars. Fry in a lightly greased pan to obtain a pale golden crust on all sides about 10 minutes.

Serves 6 – 8

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