Cooking Instructions

Red water chestnuts in coconut milk (Tab Tim Grob)

Dice water chestnuts into 2,5 cm slices and soak in concentrated zalacca flavoured syrup for
about 15 minutes until colored. Drain the water and place the water chestnuts in the tapioca
flour and mix until they are coated well. Heat 3 cups of water in a pot over high heat, bring
to boil, then add the truffles and boil for about 3 minutes until they float to the surface.
Remove chestnuts and put them in a bowl of cold water for a few minutes, then drain. Boil
sugar and water to make the syrup, allow to cool in a bowl. Then heat the coconut milk in
the microwave. Place the chestnuts in a dessert bowl, add syrup and coconut milk. Serve with ice on top.