I am in need for some chilling and cooling treats with the freaking hot weather these days. It’s not often that I made my own desserts at home, but the hot weather is making me think twice about stepping out of the house. Like seriously !! And I am really thankful for my open concept kitchen because I get to enjoy the air conditioning even when I am cooking or baking !! LOLs. Called me maddening yeah, to on the air-con even whilst cooking at times !! But a humid weather gets on people nerves easily and I won’t be able to cook up a nice dish with that !! Opps, I know…. Excuses again for the sake of comfort !! Well, I better change the subject before anyone notices my “true colors”. LOL.
Although this Rubies in Coconut Milk is a typical Thai dessert, but my first try of it was actually at a local dessert stall at a hawker centre. In fact, I realised the localised version is somehow nicer than some of the Thai ones. Perhaps I am very much accustomed to our local taste, so I am generally more inclined towards creating something that’s nearer to our local taste-buds. I enjoy the fragrance of fresh coconut milk and coupled with the “rubies” which are made up of crunchy water chestnuts, this is indeed a very refreshing dessert.
The only pity is that I doesn’t have an ice crusher at home, otherwise serving this lovely dessert with tons of crushed ice would make it even more awesome as I really love my desserts to be VERY cooling. And because I don’t really make much ice cubes at home, so I could only make do with a small amount of crushed ice using a tabletop blender instead.
This dessert is in fact cooked warm, so for those who prefer such, you can always enjoy it once cooked. it’s pretty similar to burbur-chacha in some ways just less the yam and sweet potatoes. But I much prefer this in any way.
Grab your fresh and crunchy water chestnuts from PurelyFresh online today to prepare this refreshing dessert that’s sure to sweeten everyone in the family !
- 12-15 pcs of water chestnuts, cut into small pieces
- 300ml water
- 450g coconut milk
- 3 tbsp rock sugar
- 8 tbsp tapioca starch
- some pandan leaves
- some red colouring
- some green colouring (optional)
- Mix some colouring into the water chestnuts and add enough water so that it covers all the water chestnuts.Set aside for at least 30 minutes before draining away the water.
- Coat the coloured water chestnuts with the tapioca starch all over. If you prefer bigger rubies, spray a layer of water over the coated water chestnuts and coat them with tapioca starch a 2nd time.
- Shake off the excess tapioca starch with a strainer.
- Boil a pot of water and add in the coated water chestnuts. Stir continuously to ensure that the water chestnuts do not stick to each other when the tapioca starch is cooked.
- When the water chestnuts have floated onto the surface of the water, remove them from the water.
- Try to spread out the water chestnuts on a wide surface tray after they are cooked to prevent them from sticking to each other.
- Heat up 300ml of water with 450g of coconut milk and rock sugar together with some pandan leaves.
- When all the rock sugar has melted and coconut milk has started to boil, off the heat immediately. Add in the coloured water chestnuts and serve with crushed ice.