← Nouns Cooking · Thai

Ingredients

• 400 ml Water
• 250 g Sugar
• 3 Pandan leaves, knotted
• 300 ml Coconut milk
• 1 tsp Salt
• 200 g Water chestnuts (fresh or tinned), cut into small dice
• red and green food colouring
• 120 g Tapioca starch
• 150 g Ripe jackfruit (fresh or jarred), sliced into strips (optional)
• 100 g cooked sweetcorn kernels
• 720 ml crushed ice

Method

1. Simmer the water, sugar and pandan for 5 min until syrupy, then cool. Warm the coconut milk with the salt just until dissolved and cool too.
2. Split the water chestnuts between two bowls and tint one red and one green with a few drops of colouring and a splash of water. Leave for 10 min, then drain.
3. Toss each colour in the tapioca starch, shaking off the excess, until every piece is coated. Sprinkle with a few drops of water and toss again for a thicker coat.
4. Drop the jewels into a big pan of boiling water and cook for 2–3 min, until they float and the coating turns clear. Scoop into iced water to cool, then drain.
5. Divide the jewels, jackfruit and corn between bowls, add a few spoonfuls of syrup and coconut milk, top with crushed ice and serve straight away.

Tips

• Ready-made coconut jelly, palm seeds or green pandan noodles from a Thai shop make it even more “mixed”.
• Keep the syrup and coconut milk separate until serving so the jewels don’t go soft.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand Thai Caliente Simply Suwanee