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แจกสูตรบิงซูทับทิมกรอบ ขนมหวานคลายร้อนชื่นใจ

Sharing the recipe for crispy ruby ​​bingsu, a refreshing dessert to cool down.

Share the recipe for crispy ruby ​​bingsu. A refreshing dessert menu that is cool and refreshing. A combination of Thai-style crispy rubies and shaved ice, Bingsu, with the aroma of smoked coconut milk. Let me tell you, it's a perfect match. Any shop that serves it this summer is guaranteed to sell well. Let's see what ingredients and how to make it.

ingredient
500 ml of plain water
1 bunch of pandan leaves
500 grams of white granulated sugar
1 teaspoon jasmine scent
Amphawa smoked coconut milk, 500 ml.
1 teaspoon salt
Red syrup 500 ml
100 grams of fresh butterfly pea flowers
230 grams of diced water chestnuts
300 grams of tapioca flour
500 grams of crushed ice or small cubes

method
1. Start making pandan syrup. Boil water and add pandan leaves. When the water boils and the pandan leaves start to wilt, add white sugar and jasmine scent.
2. Make the topping. Place a pot on the stove, add Amphawa brand smoked coconut milk, add salt, stir until it is cooked, then turn off the heat.
3. Make crispy ruby. Diced water chestnuts, soaked in red syrup and fresh butterfly pea water to get a beautiful color.
4. Strain to get only the water chestnuts, then coat with tapioca flour. Use a sieve to filter the water chestnuts and sift out excess flour.
5. Boil in boiling water for about 3 minutes over medium heat. When cooked, it will float to the surface and become translucent. Scoop it out.
6. Blue framed ruby ​​with butterfly pea flowers. Do the same as steps 3-5.
7. Take the concentrated pandan syrup and coconut milk and blend them with ice until smooth to make bingsu.
8. Arrange in a cup, put crispy ruby ​​on the bottom, scoop the coconut milk bingsu on top, and top with crispy ruby ​​on top. Serve immediately.

Click to see how to do it in a clip.
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