RECIPE - COLORFUL TAPIOCA RUBY IN COLD COCONUT MILK

INGREDIENTS

Ingredients for The Rubies:

1 can (8 oz) whole water chestnuts (or fresh water chestnuts)
10-15 drops red food coloring or beet juice
½ cup tapioca starch

For the Syrup:

½ cup sugar
1½ cup water
1 pandan leaf
A dash of Pantainorasingh Jasmine Flavour Essence

For the Coconut Milk

¾ cup Pantainorasingh Coconut Milk
¼ cup water
1 pandan leaf
⅛ tsp salt

To Serve:

Crushed ice
Optional ripe jackfruit (fresh or canned in syrup)
Optional young coconut meat

aUTHENTIC RECIPE

Cut the water chestnuts into approximately 1cm cubes.
Add enough water to cover the chestnuts and then add red food coloring or beet juice until the water turns bright red (about 10-15 drops).
In a separate pot, make the syrup by boiling the pandan leaf in water for 10 minutes. Then, add sugar and stir to dissolve. Chill the syrup completely.
Prepare the coconut milk by boiling coconut milk, salt, water, and pandan leaves for 5 minutes. Chill the coconut milk.
Bring a large pot of water to a boil. Meanwhile, drain the chestnuts and place them in a mixing bowl.
Sprinkle about 2 tablespoons of tapioca starch over the chestnuts and toss to coat. Add another 2 tablespoons and toss again until all the pieces are completely coated in starch.
Put the coated chestnuts in a strainer and shake off any excess starch.
Prepare an ice water bowl to chill the cooked rubies after boiling.
To cook the rubies, sprinkle half of them into the boiling water and stir briefly. Boil them for about 2-3 minutes (once they float, let them boil for another minute or so).
Using a slotted skimmer, scoop out a small amount of the cooked rubies and dunk them into the cold water bowl, keeping them in the skimmer for a few seconds until the coating settles into a clear gel. Check for any uncooked starch spots on the rubies and boil them for another minute if necessary. Repeat with the remaining rubies.
Once cool, drain the rubies. It's best not to refrigerate them for the best texture, but they can be kept at room temperature until serving time.
To serve, place a scoop of rubies into a serving bowl. Add jackfruit and/or young coconut meat if desired. Spoon the syrup over the rubies, almost covering them. Top with a couple of tablespoons of coconut milk (adjust the amount to your preference). Add crushed ice and stir to chill the dessert. Enjoy!
Note: For a different flavor, jasmine water can be made by floating fresh jasmine flowers on water in a covered container overnight and using that water to make the syrup. Alternatively, a small amount of rose water or orange blossom water can be added, but it should be added gradually until the desired strength is reached.

PANTAI PRODUCTS USED IN THIS RECIPE

CATEGORY:

FLAVORS & ESSENCES

Artificial Jasmine Flavour

Jasmine flavor essence can be used in a variety of ways in Thai cooking. It is commonly added to rice dishes, such as jasmine rice or sticky rice, to infuse them with a subtle jasmine aroma and flavor. It can also be used to flavor desserts, such as cakes, cookies, and ice cream. In addition, it can be used as a flavoring agent in drinks, such as cocktails or tea.