Sweet Corn & Water Chestnut Dessert 玉米马蹄柠檬甜品

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.

Ingredients 

250 gm skinned water chestnuts
4 cups water
80gm rock sugar or adjust to taste
1 tbsp cornflour  - mixed with 2 tbsps of water
1/2 lemon
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)

Method

1. Diced water chestnuts into small pieces
2. Cut lemon into 4 thin slices and juice the remaining lemon
3. Bring water and pandan leaves to a boil. Add dices water chestnut and rock sugar
4. Add in the sweet corn.  Boil for 5 - 10 mins.  Remove the pandan leaves.
5. Add water cornflour  solution and lemon slices.
6. Mix well and cook for a while.
7. Pour in the beaten egg, off the fire wait a while  then stir the broth for a smooth texture add in the lemon juice.
8. Serve.

Tips

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