ES MERAH DELIMA! (Tub Tim Grob) ทับทิมกรอบ
Resep
Thai Red Ruby Water Chestnut Dessert (Tub Tim Grob)
Bahan
Kuah santan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas water chestnut lalu potong dadu kecil seukuran boba.
- Masukkan potongan ke mangkuk, beri pewarna merah dan sedikit pewarna cokelat, lalu aduk sampai warnanya rata.
- Buang kelebihan air pewarnanya.
- Campur santan instan, air, gula pasir, garam, dan daun pandan yang sudah diikat di dalam panci.
- Masak sampai mendidih dan gulanya larut, lalu angkat dan diamkan sampai tidak panas lagi.
- Taburkan sebagian tepung tapioka ke dalam mangkuk berisi potongan merah lalu aduk sampai terbalut.
- Tambahkan sisa tepung tapioka dan aduk lagi sampai semuanya terbalut cukup tebal.
- Ayak kelebihan tepung tapiokanya supaya tidak menggumpal.
- Rebus potongan tersebut di air mendidih dengan api kecil sampai mengapung dan lapisan tapiokanya menjadi bening.
- Angkat lalu langsung celupkan ke air dingin untuk menghentikan proses memasaknya, aduk supaya tidak saling menempel.
- Sendokkan merah delima ke dalam gelas, tambahkan es serut, lalu siram dengan kuah santan.
Ingredients
Coconut milk syrup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel the water chestnuts and cut them into small cubes about the size of boba.
- Put the cubes in a bowl, add red food colouring and a hint of brown, then stir until the colour is even.
- Drain off the excess colouring liquid.
- Combine the instant coconut milk, water, sugar, salt and a knotted pandan leaf in a pot.
- Cook until it boils and the sugar dissolves, then take it off the heat and let it cool.
- Sprinkle half the tapioca starch into the bowl of coloured cubes and toss until they are coated.
- Add the rest of the tapioca starch and toss again until everything is coated in a fairly thick layer.
- Sift off the excess tapioca starch so it does not clump.
- Boil the coated cubes in simmering water over low heat until they float and the tapioca coating turns translucent.
- Scoop them out and drop them straight into cold water to stop the cooking, stirring so they do not stick together.
- Spoon the red rubies into glasses, add shaved ice, then pour over the sweet coconut milk.
Cook Mode
ES MERAH DELIMA! (Tub Tim Grob) ทับทิมกรอบ
Thai Red Ruby Water Chestnut Dessert (Tub Tim Grob)
ES MERAH DELIMA! (Tub Tim Grob) ทับทิมกรอบ
ES MERAH DELIMA! (Tub Tim Grob) ทับทิมกรอบ
Bahan
Kuah santan:
Cara Membuat
Langkah disusun otomatis dari narasi video. Tonton videonya kalau ragu.
- Kupas water chestnut lalu potong dadu kecil seukuran boba.
- Masukkan potongan ke mangkuk, beri pewarna merah dan sedikit pewarna cokelat, lalu aduk sampai warnanya rata.
- Buang kelebihan air pewarnanya.
- Campur santan instan, air, gula pasir, garam, dan daun pandan yang sudah diikat di dalam panci.
- Masak sampai mendidih dan gulanya larut, lalu angkat dan diamkan sampai tidak panas lagi.
- Taburkan sebagian tepung tapioka ke dalam mangkuk berisi potongan merah lalu aduk sampai terbalut.
- Tambahkan sisa tepung tapioka dan aduk lagi sampai semuanya terbalut cukup tebal.
- Ayak kelebihan tepung tapiokanya supaya tidak menggumpal.
- Rebus potongan tersebut di air mendidih dengan api kecil sampai mengapung dan lapisan tapiokanya menjadi bening.
- Angkat lalu langsung celupkan ke air dingin untuk menghentikan proses memasaknya, aduk supaya tidak saling menempel.
- Sendokkan merah delima ke dalam gelas, tambahkan es serut, lalu siram dengan kuah santan.
Ingredients
Coconut milk syrup:
Steps
Steps were generated from the video narration. Watch the video if unsure.
- Peel the water chestnuts and cut them into small cubes about the size of boba.
- Put the cubes in a bowl, add red food colouring and a hint of brown, then stir until the colour is even.
- Drain off the excess colouring liquid.
- Combine the instant coconut milk, water, sugar, salt and a knotted pandan leaf in a pot.
- Cook until it boils and the sugar dissolves, then take it off the heat and let it cool.
- Sprinkle half the tapioca starch into the bowl of coloured cubes and toss until they are coated.
- Add the rest of the tapioca starch and toss again until everything is coated in a fairly thick layer.
- Sift off the excess tapioca starch so it does not clump.
- Boil the coated cubes in simmering water over low heat until they float and the tapioca coating turns translucent.
- Scoop them out and drop them straight into cold water to stop the cooking, stirring so they do not stick together.
- Spoon the red rubies into glasses, add shaved ice, then pour over the sweet coconut milk.
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