About the Recipe
This refreshing dessert is perfect for cooling one down on a warm day, or after a hot, spicy meal. The carbohydrate content is almost negligible, making it a suitable dessert for diabetics.
Ingredients
Maltitol – 250 g (9 oz)
Agar-agar powder – 25 g (¾ oz)
Dried white chrysanthemum flowers – 5, soaked until soft and drained
Dried chrysanthemum leaves – 100 g (3½ oz)
Water – 2.5 litres (80 fl oz / 10 cups)
Water chestnuts – 4, peeled and finely diced
Preparation
Step 1
Combine maltitol and agar-agar powder in a mixing bowl and mix well. Sift to remove any lumps and set aside.
Step 2
Separate petals from chrysanthemum flowers and set aside.
Step 3
Combine chrysanthemum leaves and water in a pot and bring to the boil. Remove from heat and set aside to cool. Strain liquid into a mixing bowl or pot and squeeze excess liquid from leaves. Return liquid to the boil, then add maltitol and agar-agar mixture. Stir constantly, until liquid has thickened, then add water chestnuts and chrysanthemum petals. Remove from heat and set aside to cool.
Step 4
Pour liquid into a 20x 20x 7.5-cm (8 x 8 x 3 inch) square tray, then refrigerate to chill until set.
Step 5
Slice agar-agar into desired shapes and serve chilled.
Source:
A Cookbook for Diabetics by dietitian and a chef - Magdalin Cheong & Daniel Yeo