Water chestnut or sweet corn creams (Tar kor haed) from Green Mangoes and Lemon Grass: Southeast Asia's Best Recipes from Bangkok to Bali (page 210) by Wendy Hutton

  • caster sugar
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  • tapioca flour
  • Show all ingredients...
  • Serves : 4-6

  • EYB Comments

    Can substitute pandan essence and green food coloring for pandan leaves, and canned sweet kernels for water chestnuts. If using corn, omit pandan leaves and add jasmine essence or vanilla essence.

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Notes about this recipe

  • Eat Your Books

    Can substitute pandan essence and green food coloring for pandan leaves, and canned sweet kernels for water chestnuts. If using corn, omit pandan leaves and add jasmine essence or vanilla essence.

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