Yam Pandan Pudding

(A) Ingredients
100g Water chestnut (without skin)
200g Water
10g Instant jelly
40g Sugar 4
0g Pandan juice+water
10g Hoon Kueh Powder

(B) Ingredients:
150g Steamed Yam (without skin)
50g Water 200g Coconut Milk
7.5g Rice Flour
7.5g Hoon Kueh Powder
1/4 tsp Salt
40g Sugar

Method:
1. Mix Pandan Juice and Hoon Kueh Powder well. Bring Sugar, water, water chestnut, instant jelly to boil.

2. Add in Step (1) and boil again. While boiling, make small mini pandan leave cups, measure the pandan leave by folding into 5 square, cut 4 parts half edge of the leave. Optional - you may use small jelly cup instead of pandan leave.

3. Once its boiled, pour the mixture into the small jelly cup or pandan leave cup in half-filled. Steam skinless yam for half an hour. Mixed all the ingredients (B) (except steamed yam) and bring to boil.

4. Once you see bubbles, low fire, put in the steamed yam then bring to boil. Add a bit of purple dye, stir it until colour is well blend. Keep on stirring until boil. Once it boiled, pour coconut mixture on top of mixture (A) and bring to set.

5. Once it cool, can put in the fridge, to be serve as cold dessert.