Saturday, May 12, 2007

Rubies in Coconut Milk (Dessert)

Water chestnuts are in season too and I bought some to make rubies in coconut milk as a Thai dessert. I was over stocked in the coconut milk department so it helped that the dessert called for coconut milk.
It was a blast to make and a perfect way to end dinner of achar and ayam sioh.


  • 300 g water chestnuts or canned water chestnuts
  • 5 drops red food coloring
  • 1/2 cup corn flour
  • 1/2 cup water
  • 2 cup sugar
  • 500 ml coconut milk

    • Method:
      Slice each chestnut into half, making two round disks. Make two cuts into the two disks to make 6 equally sized pieces. Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well.
      The next step is to turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put corn flour in a big bowl. Drop the chestnuts in and shake the bowl around to coat the chestnuts with flour. Scoop the chestnuts into a strainer to get rid of the excess flour.
      Boil a pot of water. When boiling, dump the coated rubies in. The cooked rubies will float and show their beautiful color. Scoop them up in a strainer and dump them in ice water.
      In a small bowl add sugar and water to make syrup. Microwave the cup for 3-4 minutes depending on your microwave. Divide the rubies into equal amounts and set in two bowls. Pour out water from the bowls. Add half of the coconut milk and half of the syrup to make one serving. Serve with crushed ice.

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