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Color Drinks Recipe

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This recipe for Color Drinks, by , is from MUST TASTE GOOD, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leng Molvi

Category:
Category:

Ingredients:  
Ingredients:  
1 Can Jackfruit - Julliene Cut
1 Can Palm Seeds
1 Can Water Chestnuts - Dice
1 Cup Tapioca Pearls - Soak Well
2 Tablespoon White Sugar
Agar Agar - Optional
Taro - Optional (Very Good To Include If Available)
1 Can Logan - Optional
Cooked Beans (Splitted Mung Bean, Red Bean, Kidney Bean, White Bean) - Optional

Sugar Coconut Milk:
1/2 Cup Coconut Sugar
1/2 Cup Raw Can Sugar or 2 Disks Thai Palm Sugar
1/8 Teaspoon Salt
1 Teaspoon Vanila Extract
1 Can Coconut Cream
1/2 Cup Water

Crushed Ice

Directions:
Directions:
1) Julliene the Jackfruit.

2) Rinse and drain the palm seeds to remove the thick syrup.

3) Soak the tapioca balls, add various food colors, spread thin and microwave till translucent. Remove from Microwave and run under cold water. Cut into strips and cook in a pot of boiling water. It's done when float. Soak in cold water to keep them from sticking to each other.

4) Put a few drops of red food color on the diced water chestnut and heavily coat them with tapioca flour. Boil in water till float and rinse with cold water. Soak in cold water to keep them from sticking to each other.

5) Make the sugar, coconut syrup.

6) Combine everything including crushed ice when ready to serve.

Personal Notes:
Personal Notes:
This desserts are every Asian's favorite. Gula Melaka makes very caramel tasting syrup, but can settle with coconut sugar that is mostly available here in the State. I don't recommend using white sugar as it would not have good flavor as the coconut or palm sugar would. Vanilla Extract also helps with the flavors.

 

 

 

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