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Mock Pomegranate

Category: Desserts

Serves: 4 people

Preparing time: 00:00

Cooking time: 00:00


225g water chestnuts - cut into pea sized cubes

400ml Mai Siam Coconut Milk

400ml water

57g palm sugar

1/4 tsp salt

113gz sugar

85g tapioca flour

1/2 tsp red food colouring

Cooking Method

Step 1

Place water chestnut pieces into a bowl and add red food colouring, mix well and leave to soak for 5 minutes.

Step 2

Spoon tapioca flour into a plastic bag and add the water chestnuts. Shake well to coat the chestnut pieces leaving them in the bag until required. Remember to shake off excess flour before cooking.

Step 3

Bring a large pan of water to a rolling boil and add half the chestnuts at a time. Stir to separate while cooking which should be done when the chestnut pieces become translucent (2-3 minutes).

Step 4

Scoop out chestnuts and place into a basin of ice cold water. Then drain and place into the sugar syrup mixture, this prevents the mock pomegranate seeds sticking together.

Step 5

Place sugar and 400ml water into a pan and bring to the boil.

Step 6

Add coconut milk and cook over a moderate heat to scalding point.

Step 7

Add salt and remove from the heat, stir well and allow to cool quickly.

Step 8

Cover with clingfilm until chilled.

Step 9

To serve, place a tablespoon of mock pomegranate in the bottom of a bowl and spoon sufficient cold coconut milk to cover.

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