INGREDIENTS………………………………..
| • De-shelled mung beans | 200 g |
|---|---|
| • Water chestnuts | 200 g |
| • Coconut milk | 300 ml |
| • Tapioca starch | 200 g |
| • Pandan extract | 2 tbsp |
| • Strawberry syrup | 2 tbsp |
| • Sugar | 100 g |
| • Salt | • Salt |
| • Shaved ice | 1 kg |
Drain and dice water chestnuts,
dividing into 2 equal portions.
Add 30ml water to the
strawberry syrup. Do the same
with the pandan extract.
Soak each portion of the water
chestnuts with the strawberry
or pandan syrup. Leave for 2h.
Remove the diced water
chestnuts, reserving the liquid.
Add tapioca starch to the diced
water chestnuts, mix well.
Bring a sauce pan flled with
2/3 water to a boil. Add the
water chestnuts and cook until
they float to the surface (2-3’).
Stir gently to avoid sticking.
Remove and soak in cool water
for 15‘.
Rinse the mung beans and soak
them until they expand. Put
them into a medium saucepan,
adding salt and water. Bring to
a boil, then lower the heat to
medium. Cook until soft. Then
add sugar and blend well in a
blender until smooth.
Mix the coconut milk with
300ml water and tapioca starch.
Add sugar and salt to taste. The
starch will thicken the coconut
sauce within 10’.
In a serving glass, add the
mung bean paste, the water
chestnuts, and coconut topping.
Serve with shaved ice.