THAI RED RUBIES

THAI RED RUBIES

Ingredients:

300 grms fresh water chestnuts , skinned and diced
1 tsp red food colouring
½ tsp rose essence

Flour Mixture:
1 cup tapioca flour
2 tbs corn flour

Coconut Milk:
1 litre cooled boiled water
1 grated coconut
½ tsp salt

Syrup:
300 grms castor sugar
200 ml water
2 pandan leaves knotted



200 grms thinly sliced jackfruits
Plenty crushed ice

Method:

Cut water chestnuts into small bite sized bits.
Add red colour and essence and mix well till colour turns deep pink.
Toss the coloured water chestnuts into the flour mixture,
to coat them evenly. Put in a colander and shake to remove excess flour.

In a large pot bring water to boil. Add water chestnut in and boil
for about 2 to 3 minutes till they float up.
Use a long spoon handle to stir and separate the chestnuts while cooking.
Drain immediately then chill in ice cold water.
Chill till ready to use.
Drain in a colander before putting into prepared sugar syrup.


Sugar Syrup:
Boil water and sugar together with the pandan leaves.
Boil till the sugar dissolves.
Strain and cool.

Coconut Milk:
Add the cooled boiled water to the grated coconut.
Cover and set aside for few minutes.
Squeeze the coconut for milk.
Put the milk into a saucepan and cook over gentle heat until just hot.
Remove from the heat, add the salt, stir well set aside to cool.
Refrigerate till ready to use.

To assemble:
In a large bowl, add in the chestnuts, syrup, coconut milk,
also the sliced jackfruits. Add crushed ice before serving.