A smooth dessert to soothe you on a sunny and hot afternoon. This sweet broth is prepared last Sunday, and I was out of town last few day, and my PC fell ill need a major overhaul, that leads to the delay of the posting and unedited photos.
The recipe is the same as Water chestnut and Lemon Dessert which I posted on my blog earlier except I added sweet corn into the sweet brooth.
250 gm skinned water chestnuts
4 cups water
80gm rock sugar or adjust to taste
1 tbsp cornflour - mixed with 2 tbsps of water
sweet corn from 1 stalk of fresh corn
4 pces pandan leaves (washed and knotted)
1 egg slightly beaten (this is extra that I added on)
- Diced water chestnuts into small pieces
- Cut lemon into 4 thin slices and juice the remaining lemon
- Bring water and pandan leaves to a boil. Add dices water chestnut and rock sugar
- Add in the sweet corn. Boil for 5 - 10 mins. Remove the pandan leaves.
- Add water cornflour solution and lemon slices.
- Mix well and cook for a while.
- Pour in the beaten egg, off the fire wait a while then stir the broth for a smooth texture add in the lemon juice.
Make sure not to over cook the beaten egg, once the egg is pour in, off the fire wait a while then stir to create a smoother broth.
This post is linked to Little Thumbs Up 'Corn' hosted by Esther of Copycake kitchen, a blog hop event organized by Zoe of Bake for Happy kids and Mui Mui of My little favorite DIY