Spring delicacy: Chinese jujube pudding

Ingredients

300g red jujube, stoned

1/2 slab cane sugar

30g water chestnut flour

20g glutinous rice flour

130g tapioca flour

600ml water

Instructions:

1. Soak the red jujube in cold water for 20 mins. Blend with 300ml of water at high speed for 30 secs.

2. Press the paste through a sieve with a tablespoon to collect jujube water and set aside.

3. Add 2 to 3 tbsps of water into the water chestnut flour and stir well.

4. Add the jujube water, 300ml of water and the cane sugar into a small pot. Turn on high heat to cook. Keep stirring until the sugar has completely dissolved. Turn off heat and let it cool down.

4.1 pour jujube water into a container.

5. Add the water chestnut flour mixture and stir well. Then sieve the glutinous rice flour and tapioca flour. Stir well thoroughly. Then pour the mixture into a container for steaming.

6. To steam:on stovetop: put in wok when the water boils, steam on high heat for 45 mins; Using electric steamer: Steam at 100⁰c for 45 mins.

7. Take out when time is up. Wait for the moisture to disperse to serve in warm or keep in refrigerator serve in cool.