Thai Water Chestnuts in Coconut Milk

Instructions

1. Prepare the water chestnuts
   If using fresh water chestnuts, peel and dice them into 1/2-inch cubes. If using canned, drain and rinse well before dicing. Place the diced water chestnuts in a bowl with cold water and a few drops of red food coloring (if using). Let them soak for 15-20 minutes until they take on a pinkish color.
2. Coat with flour
   Drain the water chestnuts and pat them dry with paper towels. In a bowl, mix together the tapioca flour and rice flour. Add the water chestnuts to the flour mixture and toss until they are evenly coated.
3. Boil the water chestnuts
   Bring 6 cups of water to a boil in a large pot. Using a strainer or slotted spoon, shake off excess flour from the water chestnuts and carefully drop them into the boiling water. Cook until they float to the surface, about 1-2 minutes.
4. Cool and drain
   Once the water chestnuts float to the top, immediately transfer them to the ice water to stop the cooking process. They should become firm and slightly translucent with a chewy texture. Let them cool completely, about 5 minutes, then drain well.
5. Prepare coconut milk syrup
   In a medium saucepan, combine 1 can of coconut milk, sugar, salt, and pandan leaves (or extract). Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Do not let it boil. Remove from heat and let it cool completely. Remove the pandan leaves.
6. Assemble the dessert
   In serving bowls, place a portion of the cooked water chestnuts. Add crushed ice on top, then pour the cooled coconut syrup over the ice. Finish with a generous pour of the remaining fresh coconut milk from the second can.
7. Garnish and serve
   Top with jackfruit pieces if desired. Serve immediately while still cold, with spoons for scooping up the water chestnuts and drinking the sweet coconut milk.