|1 kg Waterchestnuts (Peeled and Cubed) |
150 gms Tapioca Flour or Cornflour
2 Coconuts (Grated without skin)
Red Food Colouring
6 Cups Water
1 Cup Cooked Bean Vermicelli
Sugar Syrup (Water & Sugar in proportion of 1:2)
|Wash and strain water chestnuts. Divide into three portions. Add few drops of red food colouring to one portion and green to another. Mix well.|
Coat coloured water chestnuts with tapioca flour and plunge in hot water. When transparent, transfer to a strainer.
Extract milk from coconut by using 6 cups of water. Add few drops of yellow food colouring to cooked vermicelli. Chill coconut milk, sugar syrup, vermicelli and water chestnuts.
Mix sugar syrup, coconut milk. Fill 1/4 glass (or ice cream bowl) with water chestnuts and vermicelli. Fill the glass with coconut milk mixture.