Ingredients
5 cups rice flour 6 cups coconut milk 3 cups water chestnuts 7 cups jasmine
essence water 1/2 teaspoon salt small square pandan leaf vessels
Preparation 1. To make the jasmine essence water, soak the jasmines in
the water in a bowl overnight close the cover.
2. To make the syrup. Boil sugar and jasmine essence water. Leave it to cool.
3. Slie the water chestnuts into small pieces.
4. Heat 4 cups of flour and jasmine essence water in a wok and mix well. Add the
syrup and mix together, stir well.
5. When the flour become sticky, add water chestnuts and mix well. Drop into the
vessels at the half of its.
6. To make the topping, heat the coconut milk to boil, add the remaining flour,
salt and stir well. when it cooked. Remove from the heat.
7. Drop the topping into the vessels until full. Leave to cool.