Guide to making delicious and unique chicken egg and taro pudding

How to make Chicken Egg Che with Water Chestnuts

• 1

  Prepare the ingredients

  You should buy peeled mung beans, put 1/2 cup of mung beans in a bowl and soak them in water for 30 minutes.

  Water chestnuts should be peeled, washed clean, and cut into bite-sized square pieces. After cutting, divide the water chestnuts into 2 bowls, and add pandan leaf extract and dragon fruit juice to each bowl, mixing well and soaking for about 30 minutes for the water chestnuts to absorb the color evenly. Note that you can choose any colors you like from various vegetables to create the colors.

  After soaking the water chestnuts, drain the soaking water and add 2 cups of tapioca flour, shaking well so that the water chestnuts are coated with the flour all around. Do the same for both portions of soaked water chestnuts.

  When the water chestnuts are evenly coated with flour, start boiling water to cook them. When the water boils, add the water chestnuts and cook until they float to the surface, indicating they are done. Prepare a bowl of ice water, so that after the water chestnuts are cooked, you can soak them in ice water for 15 minutes. Do the same for the remaining portion of water chestnuts.

  

  

  

  
• 2

  Cooking Coconut Water

  Add 2 bowls of coconut milk, 5 tablespoons of sugar, and 1/4 teaspoon of salt into a pot and bring to a boil, then cook on low heat for about 10 minutes. While cooking, you should stir constantly to avoid burning at the bottom of the pot. Then add 2 bowls of diluted coconut milk and stir well, keeping the heat at its lowest setting.

  Meanwhile, prepare 3 tablespoons of tapioca starch and 1/2 cup of water, mixing until the starch dissolves, then pour the mixture into the pot of coconut water that is cooking. Stir for another 5 minutes until the mixture thickens, then turn off the heat.

  

  
• 3

  Cooking Chicken Egg Water

  Prepare 6 chicken eggs, using only the yolks, beat them well and strain through a sieve for smoothness.

  Next, cook 500ml of water with 1/2 cup of pre-soaked mung beans, adding 1 cup of rock sugar to cook together. While waiting for the water to boil, prepare a mixture of 2 tablespoons of tapioca starch and 4 tablespoons of water, stirring until the starch dissolves, then pour it into the pot and cook for about 10 minutes until the mixture thickens.

  Finally, slowly add the egg yolks into the pot. To create beautiful egg flakes, you should add the yolks in small amounts while stirring in one direction. Cook for about another 5 minutes and then turn off the heat.

  

  

  

  
• 4

  Completion

  The dessert after cooking has a characteristic aroma without the fishy smell of eggs, with a moderate thickness thanks to the tapioca starch. You scoop it into a bowl, then add the prepared sago topping, and pour the coconut milk sauce on top to enjoy.