Rose’s Kitchen

Water Chestnut Pudding


20 water chestnuts

227g water chestnut powder

250g rock sugar

1000ml water

2 tbsp oil


1.  Skin and wash water chestnuts.  Smash and chop roughly.

2.  Mix water chestnut powder with 500ml water.  Stir well and strain mixture.

3.  Bring 500ml water to a boil.  Add in the rock sugar and stir till sugar is dissolved.  Pour hot syrup into the water chestnut powder solution and stir quickly.

4.  Add the chopped water chestnuts and the 2 tbsp of oil to the mixture.  Cook over low heat, stirring all the time till mixture starts to thicken.  Quickly turn off heat and keep stirring the mixture till well combined.

5.  Pour into a greased square tin and steam over high heat for 30 minutes.  Cool thoroughly before cutting.  Chill before serving.

February 14, 2007 - Posted by | Desserts and Snacks


  1. Hi Rose, what unusual ingredients in your agar desserts? What is Pandan, and what is chendol? I am trying to learn how to make an agar agar with coconut mlk, and bean paste in the middle. I had it at a local restaurnat in Palo Alto and it was quite light and good?Thanks, gale

    Comment by Gale McIntosh | February 20, 2007 | Reply

  2. Hi Gale,
    Pandan leaves are leaves of the fragrant screwpine plant. It is often added to some desserts and cooking for its fragrance. The leaves are pounded and the juice extracted for its green colouring and flavour. Chendol is one of our popular local desserts. I’ll post the recipe within the next few days. You try the caramel agar agar, it is very nice.
    Thks & rgds

    Comment by rose | February 20, 2007 | Reply

  3. For the water chestnut pudding, traditionally, the resulting color of the pudding should be caramel and the texture, a bit “chewy”. How would you achieve that?

    Comment by Eliza | August 7, 2007 | Reply

  4. Where would you get Water Chestnut Powder in Singapore? I tried everywhere… thanks

    Comment by Katherine Guay | July 7, 2008 | Reply

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