Tub tim krob/ Red Ruby dessert

星期六初成小组有聚会+晚餐，晚餐主题为“泰国餐”.
每次有聚餐的时候，一定要给一个主题. 不然，我们就会吃一样的菜. 简直就是心有灵犀一点通!
曾经一次忘了给，结果每个人带来了咖哩鸡、菜！搞笑的是，用同样一个instant paste, 煮出来的味道根本不一样~

这次做泰式甜点，刚刚好可以参加 Aspiring Bakers 所主办的 Asian dessert. 一举两得~
我参考了Little Teochew 和 Table of 2 or more..的食谱.

我简直就是把我的厨房给翻了~ 因为要做 15-20 人份~ 做一点点好像不怎么够吃！

我把 coconut milk 冷藏, 再打成刨冰. 虽然是冬天，但是吃这个甜点时，一点都不冷！
记得在家乡的时候，特别爱吃这泰式甜点. 但是外面买的，很贵！更气的是，给的rubies 可以算得到，一定少过10粒，而且非常小粒！现在自己会做了，可以吃到够！哈哈！
我也加了jackfruits (nangka)，这里只有罐头的！没办法！

Ingredients:


1.5 cans water chestnuts
2 tbsps rose syrup for soaking
Few drops red food colouring
1/2 cup tapioca flour or more
1 cup sugar
1 cup water
2 pandan leaves
1 can jackfruits (nangka), sliced
2 cans Coconut milk (freezed to use as shaved ice) 
Few rose syrup for flavour


Methods:

1. Take the water chestnuts, and cut them into the sizes you want. Set the chestnut pieces into a bowl and soak with rose syrup and few drops of the red food colouring. Stir until each piece is evenly coat in red.

2. Turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put tapioca flour in a big bowl. Drop the chestnuts in and toss the bowl around to coat the chestnuts with flour.

3. Scoop the chestnuts into a strainer to get rid of the excess flour. Put them into another bowl. 

4. If you want bigger rubies, spray some water on the chestnuts. Put them back in the flour bowl. Coat them with flour again. Repeat the spraying and flouring to make bigger rubies.

5. Boil a pot of water. When boiling, pour the coated rubies in. The cooked rubies will floated and show their beautiful colour. Scoop them up in a strainer and dump them in ice water.

6. In a small cup add sugar, water and pandan leaves to make syrup. Cook the syrup till the sugar dissolved.

7. Shaved the coconut milk ice cubes and put aside.


8. Divide the rubies into the serving cups. Pour out the water from the bowls. Add the shaved coconut milk ice and sugar syrup. Add few rose syrup for flavour. I added jackfruits as well.

I am submitting the post to Aspiring Bakers #20: Asian dessert buffet! (June 2012) hosted by Moon of Food Playground