Water Chestnut Pudding
Ingredients:
20 water chestnuts
227g water chestnut powder
250g rock sugar
1000ml water
2 tbsp oil
Method:
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.
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About Rose
Hi! My name is Rose and I really love cooking and baking and experimenting with new recipes. After recovering from Breast cancer in 2005 I decided that I really wanted to share my favourite recipes with people who also love cooking and baking. I have a large compilation of recipes – some are my own, some I have found. I am in the process of transferring all of them online so that my family and everyone else can have access to them. I really don’t want these recipes to go to waste! I hope you will enjoy these recipes as much as I have. Comments and Feedback are always appreciated. God bless! – Rose
March 2009 update:
Please visit www.roseskitchenette.com if you want to print or email recipes. The recipes are exactly the same. I was unable to add the features on wordpress.com.
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Rose's Kitchen 
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
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
Rose
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?
Where would you get Water Chestnut Powder in Singapore? I tried everywhere… thanks