Asian Desserts (Thailand)

Thab Thim Krob

These Thai desserts are best enjoyed cold and added with jackfruits.


Ingredients

350 g			        	Water Chestnuts; diced
150 g			        	Tapioca Flour
40 g			        	Cornflour
1/2 tsp				Rose Essence
1/2 tsp				Vanilla Essence
1/4 tsp				Red Colouring
1/2 pot				Water
1 litre			        	Coconut Milk; from 2 coconuts
1/2 tsp				Salt; add to coconut milk	
300 g			        	Granulated Sugar
120 ml				Water
3			        	Pandan (screwpine) Leaves
2 cups				Ice Cubes
1 1/2 cups		        	Jackfruit; cut into slivers

Method

Bring water to boil. Put diced chestnuts into a bowl and add colouring and essence. Toss the coloured chestnut pieces into the sifted tapioca and cornflours.

Shake off excess flours and drop the coated chestnut pieces into the boiling water. Stir and cook till the pieces float up. Scoop up the pieces and soak in ice water, then drain well.

To make syrup, boil sugar with water and pandan leaves. Leave to cool.

Meanwhile, mix coconut milk with salt. Add in the cooled syrup. Scoop coloured chestnut pieces into the coconut milk. Add ice cubes and serve immediately. You may add jackfruit slices if desired.

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