Good-Cooking - Thai Jewels and Fruits on Crushed Coconut Ice

Name: Good-Cooking - Thai Jewels and Fruits on Crushed Coconut Ice
Ingredients: 9 ounces fresh water chestnuts, peeled and cut into 1/4-inch dice (about 2 cups); 1/2 cup red sala syrup, preferably Hale's Blue Boy brand, available in Thai markets; 1 1/2 teaspoons green pandan paste, preferably Koepoe-Koepoe brand; Salt; 3 cups tapioca starch; Two 10%-ounce bottles coconut juice, preferably Bangkok Market brand; 1 cup palm seeds, rinsed and quartered; 1 cup thinly sliced jackfruit; 1 cup diced red papaya

www.goodcooking.com

A stunning presentation and purely refreshing, the recipe is from the Asian Flavors of Jean-Georges Vongerichten which was reviewed by Chef John Vyhnanek, De...

View full recipe on www.goodcooking.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.goodcooking.com.

Share this recipe:

Cooking tools:

Ingredients

9 ounces fresh water chestnuts, peeled and cut into 1/4-inch dice (about 2 cups)
1/2 cup red sala syrup, preferably Hale's Blue Boy brand, available in Thai markets
1 1/2 teaspoons green pandan paste, preferably Koepoe-Koepoe brand
Salt
3 cups tapioca starch
Two 10%-ounce bottles coconut juice, preferably Bangkok Market brand
1 cup palm seeds, rinsed and quartered
1 cup thinly sliced jackfruit
1 cup diced red papaya