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Tub Tim Grob (Water Chestnuts in Coconut Milk)


Highlights • Perfectly soft and sticky texture • Sweet and delicious Tools • Pot • Flour sieve

INGREDIENT

1. Water chestnuts 400 grams
2. Cassavas flour 500 grams
3. Red colored syrup
4. LIN Crystal Clear Pure Refined Sugar 300 grams
5. Pandanus Leaf 2 leaves
5. Water 300 grams
6. Scented Candle Coconut Milk For Dessert 400 grams
7. Fine crushed ice


HOW TO MAKE IT

1. Warm sugar and water to make syrup using medium heat. Add Pandanus leaf and let it simmer for a while.
2. Slice each chestnut into a cube. Set chestnut pieces into a bowl and drop the red colored syrup mix well for 10-15 minutes. Put cassavas flour in a big bowl. Drop the chestnuts in and shake the bowl around to coat the chestnuts with flour. Sift the coated water chestnuts with sieve.
3. Boil a pot of water. When boiling, dump the coated water chestnuts in. The cooked water chestnuts will float then take up in a strainer and dump them in cold water.
4. Serve the coated water chestnuts with syrup, top with fine crushed ice and scented candle coconut milk.

ABOUT PRODUCT

น้ำตาลทรายขาวบริสุทธิ์

Refined Sugar

Produced from natural sugarcane without bleaching chemicals & NON-GMO.

HOW TO USE

Produced from natural sugarcane without bleaching chemicals & NON-GMO.

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