Welcome to another edition of SRC! [Insert shameless plug for my photo canvas giveaway, now through 3/15/14].
Hope you’re all adjusting to that time change. Boo to losing an hour! I grew up without daylight savings time [most of the state of Indiana abstained until I was in college] so this is a semi-new thing for me. Falling back is great…but springing forward? Not so much. But enough about the time… a fun new dessert is calling your name!
My Secret Recipe Club blog this month was Inquiring Chef, written by Jess, an American currently living in Thailand with her husband. She’s pregnant with twin girls! How fun! Jess has a huge repertoire of recipes on her blog–from Thai dishes like Shrimp Bites with Peanut Lime Dipping Sauce, Red Curry Salmon with Coconut Brown Rice, or Pad See Ew, to more traditional dishes like Pimento Cheese, Bagels, and Potato Pancakes. I wanted to make everything!! In the end, I realized I had to go with a Thai dish. How could I not? Instead of a noodle creation, I landed on this unique dessert–Apple Rubies in Coconut Milk. I have seriously never heard of anything like this before…and let me tell you–it is fabulous!
Jess describes this dish so well that I am going to borrow her description: “Each bite is all at once crunchy, creamy, chewy, cold… almost impossible to describe.” Basically, what you have here is are apples soaked in juice, coated with tapioca flour, and then boiled to create a gelatinous coating. These sweet nuggets are served in a bowl with creamy, luscious coconut milk and crushed ice to create a fun taste and texture experience. I wasn’t sure what to expect, but whatever you have in your mind… this is even better! It’s sweet, but not overly so. If apples aren’t your thing, don’t be dismayed: Jess decided to use apples after the traditional “rubies” ingredient [water chestnuts] weren’t to her liking. And it’s genius! Be sure to check out Jess’ post for tips on preparing this dish [hint: use large pots and bowls, and have everything prepped ahead of time]. Thanks, Jess, for a great dish!
- 2 crisp apples, cored, peeled, and cut into small pieces [Fiji, McIntosh, Pink Lady, Gala as well as any other crisp type would work well]
- 2 cups red juice [I used grape; Jess used pomegranate]
- 1 cup tapioca flour
- 1/2 cup granulated sugar
- 2 cups coconut milk
- crushed ice, for topping
Place apples and juice in a small bowl to soak, making sure apples are completely covered. Soak for 20 minutes.
While apples soak, bring a large pot of water to boil. Set a medium bowl of ice water next to stove to use as an ice bath.
In another bowl, stir together tapioca flour and sugar. After apples are drained, pour apples into tapioca mixture, tossing evenly to coat. Shake off extra tapioca mixture and gently drop coated apples into boiling water. Boil for 5 minutes, until coating is transparent. Remove from water and place in ice bath.
Drain apples and divide between 4 small bowls. Top each bowl with 1/2 cup coconut milk and a serving of crushed ice. Serve immediately.
Time: 40 minutes.
Yield: 4 servings.
Notes: This dish is traditionally made with water chestnuts so those could be used in place of the apples if you wish.
Check out all the other SRC recipes for this month below!