Water Chestnut Dessert

• 6 tablespoons, 2 teaspoons, 4-5/8 pinches Thick Coconut Milk
• 1 Tablespoon Whipped Cream
• 1/2 teaspoons Salt
• 5 cups, 4 tablespoons, 1-1/2 teaspoons, 1-3/4 pinches Water
• 6-1/4 ounces, weight Castor Sugar
• 3 whole Pandan Leaves, Shredded And Knotted
• 1/2 pounds, 2-5/8 ounces, weight Fresh Water Chestnuts (ma Tai), Coarsely Chopped
• 2-1/3 ounces, weight Sago, Washed And Soaked For 5-10 Minutes, Then Drained
• 1 whole Egg White Lightly Beaten

1. Combine coconut milk, whipped cream, and salt. Set aside.
2. Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent.
3. Stir in reserved coconut milk mixture and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white.
4. Dish out and serve warm.

coconut milk, whipped cream, salt, water, sugar, water, egg white lightly

Taken from tastykitchen.com/recipes/desserts/water-chestnut-dessert/ (may not work)