Water chestnuts with syrup in cool coconut milk

Ingredients for 4 servings:

• 50 g chestnuts (water chestnuts) ad can
• some syrup, concentrated for confectionery
• 100 g tapioca flour or other food starch
• 125 g sugar
• 750 ml water
• 250 ml coconut cream
• 1 ½ tbsp salt
• some ice, roughly crushed

Instructions

Working time approx. 35 minutes; Total time approx. 35 minutes

Tub Tim Krob

Drain the water chestnuts and mix them with the syrup in a bowl. They should be just covered with syrup. Let them sit for 10 minutes and then drain the chestnuts in a sieve. Spread the tapioca flour evenly on a shallow plate and mix the starch with the chestnuts in batches. Scrape off any excess starch and set the chestnuts aside. Heat water in a wok or saucepan, add the chestnuts to the water, and simmer until they rise slightly to the top. Place batches in a sieve and rinse in cold water and drain. Bring 750 ml of water and the sugar to a boil in a saucepan, reduce heat, and simmer while stirring until syrupy. Place the coconut cream and salt in a separate saucepan, heat, bring to a simmer briefly, remove from the heat, and allow to cool. Place the cooked water chestnuts in portions into bowls, add the syrup, coarsely crushed ice and coconut cream, serve immediately and enjoy.