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Add a photoa Thai dessert - sengkuang/sweet turnip coated with tapioca flour and served with sugar syrup and coconut milk.
Ingredientes
- For rubies
- 1/4 sengkuang/sweet turnip -finely diced
- (Note; most people use Chinese water chestnuts. Trust me, its fine with turnip).
- A few drops of red colouring
- 1/2 cup tapioca flour
- For sugar syrup
- 150g sugar (or as needed)
- 500ml water
- 3 pandan/screwpine leaves
- For coconut milk
- 200ml thick coconut milk
- A pinch of salt
Direcciones
- For rubies
- Soak turnip with enough water and red colouring for 20 minutes.
- Strain and keep aside
- Put flour in a plastic bag.
- Add in turnip.
- Shake well until the turnip pieces are well coated.
- After that, sift/shake away excess flour.
- Add the pieces in boiling water and simmer for 3 minutes.
- Drain and plunge in ice-cold water.
- These are the rubies.
- For sugar syrup
- Simmer all the ingredients for a thick syrup.
- Remove and keep aside.
- For coconut milk
- Mix milk with salt.
- Keep aside.
- To serve
- Put a little red rubies in a bowl.
- Add sugar syrup and coconut milk.
- Serve as it is or with ice.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 210g | |
| Recipe makes 4 servings | |
| Calories 239 | |
| Calories from Fat 85 | 36% |
| Total Fat 10.19g | 13% |
| Saturated Fat 9.04g | 36% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 50mg | 2% |
| Potassium 106mg | 3% |
| Total Carbs 38.83g | 10% |
| Dietary Fiber 0.0g | 0% |
| Sugars 37.47g | 25% |
| Protein 0.96g | 2% |
