Water Chestnut Dessert 白果蓮子马蹄沙 by Shirley Song


8 cups water
3 pandan leaves (shredded and knotted)
1 cup water chestnuts (about 8-10, peeled and chopped finely)
250 gm rock sugar(or 1 cup sugar)
1 packet vacuum pack gingko nut
1 packet vacuum pack 蓮子

3/4 cup corn starch (easier to buy than water chestnut starch)
1 cup water

1 egg (beaten)

1. Boil 8 cups water with the pandan, gingko nut, 蓮子 and rock sugar for 10 minutes or until u can smell the fragrance in the living room… (This process is for the ginko nut n 蓮子 to absorb the sweetness of the rock sugar. By right sugar hv to put in last but I lazy to boil the gingko nut n 蓮子 separately with sugar water)
2. Take out the pandan leaves (if not, the water chestnuts will be hiding in the leaves).
3. Put in the water chestnuts
4. Boil for another 10 minutes.
5. Mix 1 cup water with corn starch. Pour in and stir well.
6. Bring to a boil.
7. Turn off the fire and drizzle in the egg while stirring continuously.
8. Serve.