Water Chestnuts with Syrup in Cool Coconut Milk
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g chestnuts, (water chestnuts) a. d. Can
- some syrup, more concentrated for confectionery
- 100 g tapioca flour or other starch
- 125 g suar
- 750 ml water
- 250 ml coconut cream
- 1 ½ tablespoon salt
- some ice, roughly crushed
Print Recipe
Pin Recipe Instructions
- Drain the water chestnuts and mix with the syrup in a bowl. They should just be covered with the syrup. Let it steep for 10 minutes and drain the chestnuts on a sieve.
- Spread the tapioca flour evenly on a flat plate and mix the starch in portions with the chestnuts. Strip off any excess starch and set the chestnuts aside.
- Heat the water in a wok or saucepan, add the chestnuts to the water, simmer until they rise slightly.
- Dip / quench in cold water in portions on a sieve and allow to drain.
- Bring 750 ml of water with the sugar to the boil in a saucepan, reduce the heat and simmer until syrupy while stirring.
- Put the coconut cream and salt in a separate saucepan, heat, simmer briefly, remove from heat and allow to cool.
- Put the boiled water chestnuts in small bowls, pour in the syrup, the coarsely crushed ice and coconut cream, serve immediately and enjoy.
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