Description
A vibrant Thai dessert featuring crunchy water chestnuts coated in a chewy tapioca flour mixture, served with rich coconut cream.
Ingredients
Scale
- 3 cups coconut cream (full-fat)
- 3 pandan leaves (bruised)
- 1 pinch salt
- 2 cups sugar
- 3 cups diced water chestnuts (fresh or canned)
- 1 teaspoon liquid red food color
- 1 teaspoon water
- 2 cups tapioca flour
Instructions
- Prepare the Coconut Syrup: Combine 2 cups of sugar and 2 cups of coconut cream in a saucepan over medium heat, stirring until the sugar dissolves. Add bruised pandan leaves and salt. Remove from heat after steaming gently.
- Create the Red Rubies: In a bowl, combine 3 cups diced water chestnuts with 1 teaspoon of water and food color. Mix until coated, then add 2 cups tapioca flour.
- Cook the Rubies: Boil a large pot of water. Drop in the coated chestnuts. They’re ready when they float (about 5-7 minutes). Remove and cool.
- Assemble and Serve: Serve red rubies in a bowl drizzled with coconut syrup and garnish with pandan leaves.
Notes
Store in an airtight container in the fridge and consume within 2-3 days. Serve chilled for the best flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Boiling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 22g
- Sodium: 10mg
- Fat: 18g
- Saturated Fat: 16g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg