This comfort dessert has been fi ne-tuned with your pregnancy needs in mind, but the rest of your family will enjoy it, too.
Using low-fat/trim coconut milk (instead of coconut cream) retains the authentic taste of this dessert with much fewer calories and less fat.
WATER CHESTNUT CREAM
Makes 4 servings
200ml water 130g rock sugar 4 pandan leaves, knotted 500ml unsweetened high-calcium soya milk 385g fresh water chestnuts, peeled and chopped coarsely 80g canned ginkgo nuts 100ml low-fat/trim coconut milk 1 egg, lightly beaten
Boil water, sugar and pandan leaves in a saucepan over a low flame for about 10 minutes, until the sugar is completely dissolved. Remove pandan leaves from the syrup.
Add soya milk, water chestnuts and ginkgo nuts. Bring to a gentle boil.
Stir in coconut milk. Finally, add egg in a small stream before turning off the heat.
Serve warm or cold.
This recipe is reproduced from Good Eats For Mums-to-be. The book, priced at $20, is available at KK Women’s and Children’s Hospital’s Patient Education Centre. It is also sold at major bookstores at $25. Proceeds from the book sales go to the KKH Health Endowment Fund, which supports needy patients.
