This is not my own recipe but I found it on the web. The only thing I changed in this recipe is, I used whipped cream instead of evaporated milk. I have tried a lot of water chestnut dessert recipes but this is the best and it taste better with whipped cream.
65g sago, washed and soaked for 5–10 minutes, then drained
300g fresh water chestnuts (ma tai), coarsely chopped
1.2 litres water
175g castor sugar
3 pandan leaves, shredded and knotted
100ml thick coconut milk
1 tbsp whipped cream
½ tsp salt
1 egg white, lightly beaten
Put water, sugar and pandan leaves in a saucepan and bring to a boil. Add water chestnuts and sago. Cook until sago turns transparent.
Stir in combined ingredients (A) and bring to a low simmer for two to three minutes. Turn off the heat and stir in egg white.
Dish out and serve warm.