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.
This is definitely a big welcome on this humid weather.