WATER CHESTNUTS COCONUT MILK PANDAN PUDDING

Ingredients:

Coconut Top Layer:

20gm Green Bean/Mung Bean Flour
128ml Ayam Brand Coconut Milk
60gm Fine Sugar
125ml Water
Pinch of Salt

Bottom Pandan Layer:

30gm Green Bean/Mung Bean Flour
50gm Fine Sugar
5pcs Water Chestnuts
250ml Pandan Juice
(6pcs Pandan Leaves
300ml Water - blend together)


Method:

1. Wash pandan leaves and blend to extract out the pandan juice. Set aside.
2. Wash and clean water chestnuts and chopped into smaller pieces.
3. Prepare pandan layer. Mix green bean flour with pandan juice and sugar, bring to boil and cook on  low fire until it look thicken, add in chopped water chestnuts and mix well.
4. Spoon the cooked mixture into prepared casings, half filled.
5. Next, prepare top coconut layer.
6. Mix green bean flour with ayam brand coconut milk, water and sugar together and bring to boil/cook on low fire until it thickens. Remove from fire.
7. Spoon mixture over the pandan layer.
8. Allow to cool before chilled in the fridge to set and firmed.
9. Best served it when chilled.
Enjoy.


Steps to make the casing:

- Washed and clean the pandan leaves.
- Cut 6″ lengths of each pandan leaf.
- Make 4 slits on the bottom part, 1 1/2″ apart to make five sections.
- Alternately tuck in each section to make a small pandan square box.
- In the last flap, use a toothpick to close the side together.
- If there is a hole in the centre of the casing, just cut a small piece of pandan leaf and placed it on top of the hole.