Water Chestnut Dessert


by: Amelia

This is a very refreshing and addictive dessert.


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serves: 4

400gm water chestnuts

Hale’s Blue Boy Red Sala Syrup (can be substituted with food colouring+water)

2 cups tapioca flour

1 1/2 cups water

1 cup sugar

1 small box coconut milk + 1/2 cup water

2 cups water

1/4 tsp salt

8 leaves pandan ( optional )

1 tbsp sago - optional ( wash and soak till soft )

Nutrition Facts
Water Chestnut Dessert

Servings Per Recipe: 4

Amount per Serving

Calories: 704

  • Total Fat: 1.3 g
  •     Saturated Fat: 0.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 220 mg
  • Total Carbs: 169.4 g
  •     Dietary Fiber: 1.5 g
  •     Sugars: 54.4 g
  • Protein: 4.8 g

how is this calculated?

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water-chestnut-dessert-4262.jpg 1.  1/ Wash water chestnuts till the skin all clean then peel off the skin and cut into 6 pieces.

2.  2/ Pour Hale’s Blue Boy Red Sala Syrup (or mix water with food colouring in red-it should be concentrate) into the bowl and put all water chestnuts which have been cut into the syrup. Use the spoon to mix gently to let the syrup covers all water chestnuts.

3.  3/ Leave them to absorb the colour for 1 hour. Strain away the red syrup and leave the water chestnut to run out of liquid for 20 mins.

4.  4/ Mix 1 1/2 cup water, sugar in a medium pot and add pandan leaves. Boil over medium heat and stir occasionally till sugar melt. Add in the sago and cook till transparent. Remove from heat and leave it cool.

5.  5/ Pour tapioca flour on the tray, spread the flour evenly then coat the water chestnuts evenly with tapioca flour. Take out the coated water chestnuts from the tray and place in the clean plate.

6.  6/ In medium pot, boil 2 cups of water. Then add the coated water chestnut and let it boil for about 5 minutes. Once the water chestnut is floating to the surface, remove from heat.

7.  7/ Drain it with a strainer and put them into the ( step 4 )syrup. Stir occasionally to prevent sticking together.

8.  8/ Pour the coconut milk, 1/2 cup water and add 3 pandan leaves in the small saucepan. Use low heat cook till simmering and add in salt. Remove from heat, stir to combine and let it cool.

9.  9/ For serving, put water chestnut with syrup in a small bowl then add 1 to 2 tbsp coconut milk and crashed ice. It’s ready to serve!

Cooks' note:
Pearl sago. Wash and soak till soften. Sago is a starch extracted in the spongy centre, or pith, of various tropical palm stems.

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