Monday, 24 August 2015

Red Ruby Dessert


This is my version of Thai dessert Red Ruby. Instead of red colouring, I used rose syrup. We love the taste of rose syrup. It reminds me of my favourite childhood drink bandung. 

Ingredients (serve 4) 
250g water chestnuts (about 12 pieces) 
about 70g tapioca flour
2 tablespoon cornflour
2 tablespoon rose syrup

Rose coconut syrup
200ml coconut milk 
150m water
2 tablespoon rose syrup
2 tablespoon caster sugar or more according to tast
Toppings (optional)
Atap seeds
Nata de coco

1. To prepare the coconut syrup, heat up coconut milk, water, sugar and rose syrup and bring to gentle boil. Refrigerate for at least 1 hour until well chilled.

2. Clean the water chestnuts. Peel and finely diced.

3. Add 2 tablespoon of rose syrup to the water chestnut and mix well to coat with colour. Drain excess liquid.

5. Combine tapioca flour and cornflour in a big bowl. Add the colour water chestnuts and roll to coat well. Shake off excess flour. 

6. Bring a pot of water to boil. Add the coated water chestnuts and boil for about 3 minutes. They will float when done. Remove and place in a bowl of cold water. Drain well. You can keep them in the fridge till ready to serve.

7. To serve, spoon water chestnuts, atap seeds and nata de coco into serving bowl and ladle chilled coconut milk over it. 


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