Water chestnut Rubies and longan in Coconut Milk
Ingredients
Water chestnut 30 gms
longan 2 pcs
Thick coconut milk 200 ml
Pandana leaves 1
Sugar syrup 40 ml
Sugar 30 gms
Tapioca flour 25 gms
Rose syrup 20 ml
Method
Soak diced water chestnut in rose syrup overnight.
Drain water chestnuts and coat with tapioca flour and boil.
Put it in a very thin sugar syrup in the refrigerator.
Boil the thick coconut milk with pandanus leaf (optional) and sugar and allow it to cool. Then store it in the refrigerator.
In a glass, put two teaspoon of water chestnuts. Fill it up with coconut milk and top it with one teaspoon of crushed ice. Garnish it with longan.
courtesy Chef Rajeev Junveja, Corporate Chef at lemon Tree Hotels