Thai Dessert Red Rubies in Coconut Milk (Serves 2-4)
A brightly-coloured coconut
milk based dessert that is very popular among Thais when the weather is hot.
The small reddish jewels are diced water chestnut covered with a translucent coating,
served with sweeten coconut milk and shaved ice. Shredded jack fruit and jellied
coconut or fresh coconut flesh can be added to this dessert to make it extra
special. The taste, texture and fragrant of the combined ingredients is
indescribably delicious!
300 g Water Chestnuts, peeled and diced to small cube
1 tps Red food colouring, mixed with 250 ml water
60 g Tapioca Flour
2 Tbsp Cornflour
1.25 liters Water
Coconut Syrup
150 g Sugar
250 ml Water
2 Screwpine Leave, knotted
300 ml Coconut milk
Direction
1.Prepare coconut syrup. Boil sugar, water and screwpine leaves until sugar dissolves and set aside to cool. Add coconut milk and stir well. Refrigerate for at least 1 hour well chilled.
2. Soak water chestnut cubes in colored water until they turn red (about 10 minutes). Drain well
3. Combine tapioca flour and cornflour in a big bowl.
Roll colored water chestnut cubes in flour and coat well.
Place in a sieve and shake off excess flour.
4. Bring water to the boil, When boiling, add the coated water chestnuts cube and boil for 3 minutes (The cooked rubies will float and show their beautiful color)
Scoop them up and soak them in the ice water. drain well.
5. To serve, spoon water chestnut cubes into serving bowls, add jack fruit, young coconut flesh and ladle chilled coconut syrup over. Can serve with crushed ice in the summer time.
( *you can make any color as your desire can be mixed green, red and white . this time I separated to 2 portions one is red color and another one is white color. for white color just coat the cube water chestnuts in flour.)
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