Ta-ko Haew (Sweet Water Chestnut with Coconut Custard)

Sweet, salty, and creamy dessert with water chestnut called "Ta-ko Haew" in Thai. In Thailand we (I) use banana leaf make small bowl for this dessert. But you can use whatever you want like small cups etc.

INGREDIENTS:

• ½ cup rice flour
  
• 2 Tbsp tapioca flour
  
• 1 ¾ cup water
  
• ¼ cup pandanus leaf juice
  
• 1 can (8 oz.) water chestnuts
  
• 1/3 cup sugar

PREPARATION:

• Cut water chestnuts into small dices.
  
• Mix rice flour, tapioca flour, and sugar together.
• Add water and pandanus leaf juice in a pot, stir well until the flour dissolve.
  
• Bring the flour mixture to boil on medium heat, stir frequently until the flour mixture is thick.
  
• When the mixture is thick, add diced water chestnuts, stir well until the mixture is boiled again, then remove from heat.
  
• Spoon the flour mixture into individual small cups for the base.

TOPPING:

• 1 can coconut milk
  
• 2 tsp sugar
  
• ¼ cup rice flour
  
• 1 tsp salt

Preparation for Topping:

• Mix coconut milk, sugar, rice flour, and salt together, stir well.
  
• Bring coconut mixture to boil on medium-low heat, stir frequently until the mixture is thick, and then remove from heat.
  
• Spoon coconut cream mixture and top on each cup of prepared base.
  
• When topping is cool, serve immediately.