20 oz jackfruit in syrup, (1 can)
20 oz lychee in syrup, (1 can)
20 oz longans in syrup, (1 can)
20 oz toddy Palm in syrup, (1 can)
19 oz Green Al-Yu Jelly, (1 can)
4 oz water chestnut, (1 can)
1 cup tapioca starch
2 cup whipping cream, (or coconut milk)
red food coloring, (a few drops)
Cut water chestnuts into small cubes like the size of pomegranate seeds. Place them into a bowl. Add few drops of red food coloring. Mix well until all the chestnuts cover in red.
Place the chestnuts into a plastic bag. Pour in tapioca starch. Shake well to coat. Strain to remove excess flour.
Place the chestnut mixture into boiling water. Cook for 3 minutes or until all the chestnuts float to the top.
Remove the chestnut from hot water. Place them into the icy water. (This will help prevent any sticking.) Then remove from icy water and place into a bowl. Set aside.
Open all the fruit cans. Pour only the syrup of Longans, the syrup of Lychee, the syrup of Jackfruit, and the syrup of Toddy Palm into a large bowl.
Then cut Longans and Lychee into pieces. Cut jackfruit into thin strips. Cut toddy palm into slices. Cut Green Al-Yu Jelly into small cubes.
Place all the fruits, Green Al-Yu Jelly, and pomegranate seeds into the syrup bowl. Pour in whipping cream. Mix up.
Transfer the dessert to a glass, add some crushed ice if desired. Deco with mint. Enjoy!
Sugar: 1g
:
Calcium: 39mg
Calories: 255kcal
Carbohydrates: 15g
Cholesterol: 82mg
Fat: 22g
Iron: 1mg
Monounsaturated Fat: 6g
Polyunsaturated Fat: 1g
Potassium: 48mg
Protein: 1g
Saturated Fat: 14g
Sodium: 23mg
Vitamin A: 875IU
Vitamin C: 1mg
