Red Rubies

Assalamualaikum..

Sambung sikit lagi entry untuk hari ni sementara free sikit ni.... 

Pencuci mulut yang asalnya dari Thailand... Kalau pegi mana2 restoren Thai sure ada pencuci mulut ni.. kadang2 dorang campurkan dengan hirisan nangka.. best! memang sesuai dibuat juadah berbuka puasa.. nyaman je masuk tekak apalagi bila tergigit kiub2 sengkuang cina tu.. Sengkuang cina tu kalau makan saja macam tu pun dah sedap... rangup, manis2 buah... inikan pula bila dah dijadikan Red Rubies gini... lagila...

Resepinya seperti di bawah ye... resepi ni asalnya dari sahabat cyber Aliza Mansur.. Aliza memang biasa tulis resepi dalam BI.. malas la pulak nak translate ke BM... u all semua pun bijak2 belaka kan.... hehe...

Red Rubies

Resepi : Aliza Mansur (thanks!)

Sumber : MaDiHaA aka Ratna

you need:

1 cup diced water chestnuts (sengkuang cina) (MaDiHaA used 2 cups)
Red colouring
½ cup tapioca starch (or corn flour)
¾ cup all-purpose flour
5 cups water
Crushed ice 

 Sweet coconut milk:
½ cup sugar
¾ cup water
¾ cup thick coconut milk
A tiny pinch of salt

 

how to:
Sprinkle water chestnut with a few drops of red colouring and toss until equally coated a bright red (hence the name “red” rubies). Combine the two types of flour and toss in the chestnuts to ensure all are thoroughly, and evenly coated. Shake off the excess flour.

Bring water to the boil and boil the chestnuts for about 3 mins, then immediately scoop out and plunge into ICE COLD water (MAKE SURE A LARGE BOWL OF ICED WATER IS NEAR YOU). Drain and set aside.

To make the sweet coconut milk, boil the sugar and water until sugar is totally dissolved. Slowly add in the coconut milk and salt and heat, not boiling, for a few minutes. Set aside to cool.

To serve, put some rubies in a bowl and add the sweet coconut milk over with some crushed ice. Popular additional garnishes include thin slices of jackfruit or pieces of young coconut. 

Selamat mencuba!