THAILAND ~ Ruby Chestnut Morsels in Sweet Coconut Milk

[blue_hours_too]

THAI RED RUBY CHESTNUT MORSELS IN SWEET COCONUT MILK
Tab Tim Grob

Serves 4-6

1 cup/200g diced water chestnut morsels
Few drops red food coloring {optional}
1/2 cup/60g tapioca starch {tapioca flour}
5 cups/ 1 1/4 liters water
Crushed ice

Sweet coconut milk:
1/2 cup/100g sugar {or less to taste}
3/4 cup/180 ml water
3/4 cup/180ml thick coconut milk

Sprinkle water chestnut morsels with a few drops of red food coloring, toss until bright red {optional}. Put tapioca in a plastic bag, add chestnuts and shake until thoroughly coated. Put chestnut morsels and tapioca in a colander or sieve and shake until excess flour falls away. Bring 5 cups water to a boil in a pot. Add chestnut morsels, simmer for 3 minutes. Drain and plunge into cold water. Drain again and set aside. To make the Sweet coconut milk, boil the sugar and water in a saucepan over high heat for 3 minutes. Set aside to cool, then add coconut milk and stir. 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 slices of ripe jackfruit or young coconut may be added if these are available.

Source: S's recipe collection