Tab Tim Krob

Water Chestnuts in Syrup with Cold Coconut Milk


  • ⅓ cup water chestnuts
  • Few drops of food coloring in ½ cup water
  • ½ cup tapioca flour
  • ½ cup sugar
  • ½ cup jasmine essence water
  • ½ cup coconut milk
  • 5 cup of boiling water
  • Crushed ice
  1. To make jasmine essence water, soak jasmines in the covered bowl of water and leave it overnight
  2. Slice water chestnuts into _ inch dice shape and soak in the food coloring water.
    Leave for 5 minutes until they change color. Lift them out.
  3. To make the syrup. Boil sugar with jasmine essence water. Leave it to cool.
  4. Put the tapioca flour in a plate or a plastic bag. Add the colored water chestnuts and shake them till they become well coated.
  5. Cook the coated water chestnuts in the boiling water. When they float, lift them out and put them in cold water immediately.
  6. When serving, put these colorful-crisp water chestnuts into dessert dishes, add syrup, coconut milk and ice.

Makes 2 servings