Ta-ko Haew (Sweet Water Chestnut with Coconut Custard)

Sweet, salty, and creamy dessert with water chestnut called "Ta-ko Haew" in Thai. In Thailand we (I) use banana leaf make small bowl for this dessert. But you can use whatever you want like small cups etc.

INGREDIENTS:

• ½ cup rice flour
  
• 2 Tbsp tapioca flour
  
• 1 ¾ cup water
  
• ¼ cup pandanus leaf juice
  
• 1 can (8 oz.) water chestnuts
  
• 1/3 cup sugar

PREPARATION:

• Cut water chestnuts into small dices.
  
• Mix rice flour, tapioca flour, and sugar together.
• Add water and pandanus leaf juice in a pot, stir well until the flour dissolve.
  
• Bring the flour mixture to boil on medium heat, stir frequently until the flour mixture is thick.
  
• When the mixture is thick, add diced water chestnuts, stir well until the mixture is boiled again, then remove from heat.
  
• Spoon the flour mixture into individual small cups for the base.

TOPPING:

• 1 can coconut milk
  
• 2 tsp sugar
  
• ¼ cup rice flour
  
• 1 tsp salt

Preparation for Topping:

• Mix coconut milk, sugar, rice flour, and salt together, stir well.
  
• Bring coconut mixture to boil on medium-low heat, stir frequently until the mixture is thick, and then remove from heat.
  
• Spoon coconut cream mixture and top on each cup of prepared base.
  
• When topping is cool, serve immediately.

  

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Thap Thim Krob (Mock Pomegranate Seeds in Coconut Syrup)

Mock Pomegranate Seeds in Coconut Syrup Thai called "Thap Thim Krob" A popular dish found on many restaurant menus, thap thim krob (mock pomegranate seeds in coconut ice syrup) is made from water chestnuts coloured red, boiled and added to a sugar-water-coconut combination forming the syrup and served with crushed ice. This light and refreshing dessert is commonly served at the end of the meal.

INGREDIENTS:

• 1 cup canned water chestnut, cut into small cubes
  
• 1/2 cup tapioca flour
  
• 150 g. sugar
  
• 3/4 cup coconut milk
  
• 3/4 cup water
  
• Red food coloring,
• crushed ice
  

COOKING:

• Mix the food coloring with some water soak the water chestnut for 10 minutes, drain and coat with tapioca flour.
• Shake off any excess flour.
  
• Bring water to a boil, put in the floured water chestnut Boil until they float to the surface.
• Remove with a slotted spoon and drop in cold water. Drain and wrap in a cheesecloth.
  
• Combine the sugar and water in a pot, boil over medium heat until it becomes syrupy.
• Add the coconut milk and stir to combine.
• Remove from the heat.
  
• Mix 3 tablespoons of ruby pearls with sufficient amount of coconut syrup and some crushed ice.
  
• Serve...

Tip: Tapioca flour can be substituted by com flour.

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