WATER CHESTNUTS DESSERT

Bahan-bahan ( 3-4 org makan )



10 biji sengkuang cina (water chestnut)
beberapa titik pewarna merah/hijau dan air
gula ikut manis
1 mangkuk besar santan sederhana cair
2-3 ulas nangka dipotong dadu (optional)
1 sudu besar sagu di rendam air panas (optional)
2-3 sudu besar tepung sagu/ubi



Cara-cara
1.Sengkuang dibuang kulit, dibersihkan dan dipotong dadu kecil2. 2.rendamkan sengkuang yg dipotong dalam mangkuk berisi air dan dititik pewarna sehingga terendam supaya semua sengkuang jadi berwarna. Biarkan lebih kurang 10-15min dan toskan.
3.kemudian gaulkan sengkuang dengan tepung ubi hingga rata dan semua sengkuang bersalut tepung.
4.Panaskan air dan bila mendidih, masukkan sengkuang tadi dan kacau supaya tidak melekat. Biar mendidih lagi dan bila sengkuang timbul, angkat dan toskan.
5.Dalam periuk lain, panaskan santan. Masukkan gula. (ada yg guna santan fresh dan x perlu masak, tp jun suka masak sekejap). Bila hampir mendidih, masukkan sagu, sengkuang dan nangka. Angkat dan sejukkan.
6.Sedap dihidangkan sejuk2. Bila hendak makan masukkan parutan ais atau masukkan kedalam fridge sebelum makan.

Water chestnut
Ingredients:

250ml coconut milk ice
220g canned water chestnuts
185g white sugar
185ml water
Approx. 4 tablespoons tapioca flour
Few drops jasmine or rose essense
Few drops red food colouring
¼ teaspoon salt
Sliced jackfruit, for serving
Crushed ice, for serving


Method:



1. Halve canned water chestnuts into bite sized pieces.
2. Put into a bowl and add just enough cold water to cover. Drop food colouring into the water, stirring, until there is a strong red colour.
3. Add a few drops of rose essence.
4. Leave water chestnuts to absorb the colour for 15-20 minutes. When the water chestnuts have absorbed enough colour, drain in a sieve.
5. Meanwhile, dissolve sugar and water in a saucepan to make syrup. Allow to cool.
6. On a sheet of paper spread the tapioca flour and roll the pieces of water chestnut in the flour until well coated. Put the water chestnuts in a dry sieve and shake off excess flour.
7. Bring a saucepan of water to the boil. Drop into the boiling water and cook until the pieces rise to the surface. Lift out on a slotted spoon and drop immediately into a bowl of iced water.
8. Mix the coconut milk with the salt.
9. In each serving bowl or glass pour some of the syrup, then spoon
in some water chestnuts. Gently pour in some of the coconut milk, scatter in a few slices of jackfruit and last of all add a spoonful of crushed ice. Serve at once.