Sumber: Devagi
15 water chestnuts, peeled and diced
a little red colouring
few tablespoons tapioca flour
5-6 pandan leaves, tied into a knot
7 cups 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.
