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YUM COLLECTION
Ingredients:
3 Cups of water
2 Cups of white sugar
1 Cup of Panang Water
Add 2 leaves of panang for color and boil.
Cool off 2 cups with a bowl of cold water and slowly pour:
¼ cup of Mung Bean Starch
and mix well in a wide pot in low heat
Continue stiring with wooden spoon until it thickens.
Add 1 cup of water chestnuts (diced small)
Mix well and set aside
Topping:
1 cup of coconut cream
½ cup of water
¼ corn flour
1t salt
Make baskets with Panang leaves and put half with the Thai water chestnut pudding mix and half with the topping. See Video:
Great balance between salty, sweet and crunchy.
