Snow on the grass
| Green water | |
| 6 | Padanas Leaves, coursley chopped |
| 1 1/2 Cup | Water |
| Sugar syrup | |
| 1 Cup | Water |
| 1 Cup | Sugar |
| 3 | Padanas Leaves |
| Preparation (6 serves) | |
| 1/2 Cup | Water chestnut, chopped into small cubes (the size of a corn kernel) |
| 1/2 Cup | Corn kernels, cut from cooked sweet corn. Al dente |
| 1 Cup | Mung bean flour |
| 1 Cup | Green water (above) |
| 1 Cup | Syrup (above) |
| 1 1/2 Cup | Coconut Cream |
| 1/2 Cup | Water |
| 1/4 Tab | Salt |
| 1/4 Cup | Corn flour |
- Put the syrup water, sugar and padanas leaves to boil and thicken on a high heat. Stir occasionally
- Make the green water by combining the green water padanas leaves and water in a blender. Blend until the leaves are the size of tea
- Filter the water through a strainer to remove the large pieces of padanas leaves
- It helps to filter the water through muslin or a coffee filter however small pieces of padanas leaves do not impact the dish significantly. Put to one side
- In a pot mix together the green water and the mung bean flour
- In a heavy bottom pot on a high heat mix together water chestnut, corn kernels, and syrup. Gradually add the green water mix and stir until the mix thickens significantly. Quickly fill your molds (in our case padanas leaves made into 3cm squares and stapled
- In a heave bottomed pot WITHOUT heat mix together the corn flour, salt, water and coconut cream
- Put the mix on a medium heat and keep moving
- Once the mix resembles a white icing mix take off the heat and quickly top up the molds to make the ‘snow’ on the grass. Refrigerate
- Once the mix is chilled remove from the molds to expose the snow and the grass and serve