[曼谷] 藍象學院做泰國菜(5)

BLUE ELEPHANT COOKING SCHOOL & RESTAURANT 

Taab Tim Krob (Crunchy Water Chestnut in Coconut Milk Syrup) 

(Taab Tim Krob is literally translated as "Crunchy Ruby" made of diced water chestnut coated with food color and tapioca flour served with sweet coconut milk and ice) 

Ingredients 
40 grams          water chestnuts (cut into small dices) 
40 grams          tapioca flour 
40 grams          coconut milk 
20 grams          sugar 
1/4 teaspoon    pink Color 
1 leaf                pandanus leaf (Thais call "Bai Toey") 
3 tablespoons  water 

Method 
1. Dice water chestnuts. Set aside. 
2. In a mixing bowl: add pink color to diced water chestnuts and mix well. 
3. Add tapioca flour into colored water chestnuts and mixed it well. 
4. Put the diced water chestnut on strain to get rid of excessive flour. 
5. In a sauce pan or a big wok: boil water, and put coated water chestnuts into the boiling water. Wait until they float, then bring them out and put them in cold water immediately and set aside. 
6. In another saucepan on a medium heat: simmer sugar with water and pandanus leaf Stir until it turns to syrup. Add fresh coconut milk into the syrup. Bring it out and let it cold. 
7. Transfer water chestnuts to serving bowl, then add coconut milk syrup and serve with ice.