| food | Food type | Main Ingredients | Take time | Serve |
| Thai | Dessert | fruit | 60 minutes | 4 places |
ingredient
- 500 ml plain water (syrup)
- 1 handful of pandan leaves (to make concentrated pandan water) (syrup)
- 500 grams of white sugar (syrup)
- 1 teaspoon jasmine scent (syrup)
- 500 ml. Amphawa Smoked Coconut Milk (Coconut Milk)
- 1 teaspoon salt (coconut milk)
- 500 ml. Red syrup (ruby syrup)
- 100 grams of fresh butterfly pea flowers (crispy ruby)
- 230 grams of diced water chestnuts (crispy ruby)
- 300 grams of tapioca flour (crispy ruby)
- 500 grams of crushed ice or small tubes (crispy ruby)
Preparation
- Make pandan syrup by boiling water and adding pandan leaves. When the water boils and the pandan leaves start to wilt, add white sugar and jasmine scent.
- Make the topping. Place a pot on the stove and add the Amphawa brand smoked coconut milk. Add salt. Stir until it is cooked and turn off the heat.
- Make crispy ruby, diced water chestnuts, soaked in red syrup and fresh butterfly pea water to get beautiful colors.
- Strain to get only the water chestnuts, then coat them in tapioca flour. Use a sieve to filter the water chestnuts and sift out the excess flour.
- 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.
- Blue framed ruby with butterfly pea flowers, do the same as steps 3-5.
- Take the concentrated pandan syrup and coconut milk and blend with ice until smooth.
- Arrange in a cup, place the crispy ruby on the bottom, scoop the coconut milk bingsu on top and top with crispy ruby on top. Serve.
