12 peeled water chestnuts
2 tbsp cornflour
4 oz rock sugar
1500 ml water 3 pandan leaves (tie together)
Wash water chestnuts. Drain well. Grate into puree with grater.
Add 2 tbsp of water into cornflour. Mix well. Whisk eggs.
Simmer rock sugar in water and pandan leaves until dissolved. Add water chestnut puree. Simmer for a while. Fold in cornflour solution gradually and stir well. Bring to boil and remove from heat. Add whisked egg and do not stir still egg mixture is cooked. Mix well and serve.