30 mins
20 pcs (subjected to size of the cup mould)
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ingredients
PANDAN & WATER CHESTNUT BOTTOM LAYER
- 20g cornflour
- 20g green pea flour (Hoen Kwe Flour) – white color
- 3pcs water chestnut – finely chopped
- 130ml water
- 40g sugar
- 165ml pandan juice (Blend 2 pandan leaves with 165ml water & strain)
- Pinch of salt
SOYA TOP LAYER
- 150ml NutriSoy Fresh Soya Milk with Almond Reduced Sugar
- 20g rice flour
- 20g green pea flour (Hoen Kwe Flour) – white color
- 230ml water
- 40g sugar
- 1/8 tsp salt
STEP
PANDAN & WATER CHESTNUT BOTTOM LAYER
- Mix all the ingredients together in a pot except water chestnut. Stir/whisk until well combined.
- Cook over low heat, stirring continuously until the mixture thickens. The texture thickness will be something like yogurt.
- Add in the chopped water chestnuts, stir well and remove from heat.
- Carefully spoon water chestnuts mixture into the pandan casings (or a shaped mould if you prefer) half-filled and lightly knock it on the table top to even out the surface.
SOYA TOP LAYER
- Mix all the ingredients together in a pot. Stir/whisk until well combined.
- Cook over low heat, stirring continuously until the mixture thickens. The texture thickness will be something like yogurt.
- Remove from heat.
- Spoon soya milk mixture into the half-filled pandan casings (or a shaped mould if you prefer) and lightly knock the casing (or mould) on the table top to even out the surface.
- Leave it aside to cool then chill them in the fridge.
- Serve chilled.
