September 09, 2017


Water chestnuts  - 400 gms
Tapioca flour - 100 gms
Sugar - 120 gms
Water - 600 ml
Coconut milk -200 ml
Red food colouring
Crushed ice


  • Chop the water chestnuts and sprinkle with a few drops of red food colouring; mix thoroughly until the chestnuts are deep red.
  • Place the flour into a plastic bag with the chestnuts and shake vigorously until the chestnuts are coated in the flour.
  • Place the chestnuts into a sieve and shake off the excess flour.
  • Bring the water to the boil in a pan, add the chestnuts and cook over a low heat for about three minutes.
  • Drain and plunge into cold water.
  • Drain again and place onto a dry cloth.
  • Place the sugar and a little water in a saucepan and reduce over a low heat until a syrup has formed.
  • Leave to cool and then add the coconut milk.
  • To serve,place a few water chestnuts into dessert bowls and drizzle with a little syrup.
  • Finally, the plate can be garnished with coconut slices.

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