DESSERT - Thai Red Rubies Dessert

Photo by Helen C.
Adapted from kwgls.wordpress.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Adapted from kwgls.wordpress.com

Ingredients

  • Water Chestnuts Coating

  • 500

    grams of water chestnuts, de-skinned

  • 250

    grams of tapioca flour

  • 1

    About 1 tablespoon of red colouring

  • Coconut milk syrup:

  • 600

    grams or ml of thick coconut milk

  • 600

    grams or ml of plain water

  • 150

    grams of castor sugar

  • 10

    pandan leaves, tie into knot

  • Pinches of salt

Directions

Put all the coconut milk syrup ingredients in a pot and bring to boil under medium to high heat. Constant stirring is required to avoid lumps being formed. Once done, take out the pandan leaves and let it cool completely. If preferred, chill in the fridge. If it is too sweet, you can add more water but remember that water chestnut will be tasteless. Put the red colouring and add additional a few tablespoons of water. Cut the water chestnuts into about 1 cm x 1 cm x 1 cm size (note that this is ideal and of course there will be head and tail that cannot follow the size which is ok as it will not be obvious). Put the cut water chestnuts into colouring water and let sit rest for at least 15 minutes or longer . Note: Colouring quantities is for your reference and it depends on your personal preference. In addition, it will varies with different brand, liquid gel vs liquid or powder form. So use your judgement and get the colour that you preferred. Once the water chestnut reached the colour tone you preferred, drain and pour the coloured water chestnuts into the tapioca flour. Use a spoon or fork to fold the flour onto the water chestnuts such that all the water chestnut is evenly coated. The coating shall be until an extent that the water chestnut cubes looked whitish . If it is pinkish, more tapioca flour need to be added. Let it rest for 15 minutes before the boiling. Meanwhile, get ready another pot of icy cold water adequate to put all the cooked water chestnut. Get ready a big pot of hot boiling water. Once the water is boiling, add in the floured water chestnut cubes. The water chestnuts cubes will sink to the bottom of the pot and once it floated up, it is generally considered as cooked. However, as an additional cautious measure, looked for any cubes that is whitish in colour and ensure that all the cubes are transparent. Transfer the floated water chestnuts cubes to the icy cold water and let it rest for about 5 minutes. Drain and transfer to a container for future serving. Add some cooked water to avoid the cubes stick to each other. For serving, in a serving cup, put one or two tablespoons of water chestnuts, put adequate chilled coconut syrup and best served as a dessert. If you preferred, you can add shelved ice to the dessert.

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