Filed under: Cooking Classes, Recipes
This delicious dessert is perfect for the summer. It’s both a delight to see, and the crunchiness of the waterchestnuts make it absolutely amazing!
(Serves 3-4)
1 cup canned water chestnuts (preferably in syrup), cubed (Aisle 11)
pomegranate juice (Aisle 4) or 1/4 teaspoon red food coloring, diluted with 1/2 cup water
1 cup sugar
1 cup water
1 pandanus leaf (Aisle 13 freezer)
1/2 cup tapioca flour (Aisle 15)
half and half or evaporated milk (as desired) (Aisle 15)
1/2 cup young coconut meat, sliced into small strips (optional) (Aisle 13 and in Aisle 13 freezer)
shaved ice (as desired)
Note: You can use fresh young coconut meat or canned young coconut meat, which is available at most Asian markets. This dessert resembles pomegranate seeds and is wonderful for the summer, as the fragrance of the perfumed syrup and the shaved ice make it very refreshing and palate-cleansing after a spicy meal.
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn
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