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Description: These little jewels are made from salad radishes. They are crunchy in the centre like pomegranate seeds. You can also use apple if you prefer, but for true authenticity, use water chestnuts.
Servings: N/A
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Tags:
Raddish |
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Ingredients for Radish Jewels (Tub Team Grob)
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 100g cassava starch
50g radish, apple or water chestnuts
100ml coconut milk
¼tsp salt
200ml water
200g sugar
200g crushed ice
beetroot water (for colouring)
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Directions for Radish Jewels (Tub Team Grob)
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1. Chop the radish into small squares and soak in beetroot water (the water fresh beetroot is packed in) for 3-4 hours to colour the radish pieces. If you do not have beetroot water, you can use a red food colouring instead. 2. Drain the radish pieces and add them to the cassava starch. 3. Boil water and add the radish pieces to the boiling water. They will swell and cook, it's normal to leave a little uncooked centre pieces to give the crunch. Then drop them into cool water. 4. Boil 200ml water with the sugar until the sugar is dissolved and leave to cool to form a syrup. 5. Put coconut milk into a separate pan and add the salt. Boil for ½ minute and leave to cool. 6. To serve, place some of the radish jewels into a serving bowl. Add some of the coconut milk, some syrup to make it as sweet as you prefer, and some crushed ice.
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