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Thai dessert recipes: red ruby chestnut morsels in sweet coconut

Serves: 4-6 persons

1 cup (200 g) diced water chestnut morsels

Few drops red food coloring (optional)

1/2 cup (60 g) tapioca starch (tapioca flour)

5 cups (1 1/4 liters) water

Crushed ice

Sweet coconut milk

1/2 cup (100 g) sugar

3/4 cup (180 ml) water

3/4 cup (180 ml) thick coconut milk

1.

Sprinkle the water chestnut morsels with a few drops of red food coloring and toss until bright red. put the tapioca starch in a plastic bag, add water chestnuts cad shake unitl thoroughtly coated

2.

Put the water chesnut morsels and tapioca starch in a colander or sieve and shake until secess flour falls away. Bring 5 cups water to a boil in a pot. Add the water chestnut morsels and simmer for 3 minutes. Drain water dhestnuts and plunge into cold water. Drain again and set aside.

3.

To make the Sweet coconut milk, bokl the sugar and water in a saucepan over high heat for 3 minutes. Set aside to cool, then add the coconut milk and stir.

4.

To serve, put a little of the water chestnut rubies into dessert dishes and add some of the Sweet coconut milk and crushed ice. Additional sleces of ripe juckfruit or joung coconut may be added if these are available.

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