RECIPE BY:

Lillie Giang

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 2 tbsp water
• 1 cup red syrup
• 1 cup Valcom Water Chestnut Whole (cut into small, evenly, bite-sized pieces)
• 1 cup tapioca flour
• ½ cup water
• ½ cup sugar
• 1 cup TCC Premium Coconut Milk
• crushed ice
• a pinch of salt

OPTIONAL:

• jackfruit (sliced)

METHOD:

• Add 1 cup of red syrup into a bowl with water chestnuts, mixing well to ensure each cube of water chestnuts are coated with colouring. Allow to sit for a while until they are evenly coloured.
• Stir in half the tapioca flour and combine well until each piece of water chestnut is well coated.Scoop them out and place coated water chestnuts into a colander and lightly shake off excess flour.
• Bring a pot of water to a boil. Carefully ladle in coated water chestnuts and cook for 1 min. Remove them once they float to the surface and transfer them to a bowl of cold, iced water.
• In a small saucepan, pour in water, sugar and coconut milk and heat through over medium flame until sugar dissolves. Add a pinch of salt into the mixture. Remove from heat and allow the syrup to cool down.
• To serve, pour some syrup into a serving cup or bowl. Add crushed ice and cooked water chestnuts.