Mock Pomegranate Dessert
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INGREDIENTS
15 water chestnuts, peeled and diced
a little red colouring
few tablespoons tapioca flour
5-6 pandan leaves, tied into a knot
1750 ml thick coconut milk
1 1/4 cups sugar
1/4 teaspoon salt
METHOD
1. Boil coconut milk, sugar, salt and screwpine leaves for about 5 minutes. Discard pandan
leaves and keep the coconut milk chilled.
2. Mix diced water chestnuts with the red colouring. Place it into a plastic bag. Put the tapioca
flour into the bag and shake the bag to coat the water chestnut pieces well..
3. Put some water to boil in a saucepan. Shake off excess tapioca flour from water chestnuts.
4. When water is boiling add water chestnuts and keep stirring.
5. When tapioca flour coating turns transparent, it is ready.
6. Remove mock pomegranate seeds from water and put into a bowl of cold water. ( if possible
run cold water over it)
7. When serving, place a required amount of coconut milk and add a little drained mock
pomegranate seeds into a bowl.
8. Serve chilled or with ice shavings.
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