Thapthim Krop

Instructions

1. Make the syrup: put 30 g caster sugar, 60 ml water and 1 knotted pandan leaf in a small saucepan over medium heat. Stir until the sugar dissolves, simmer gently for 5 minutes without letting it colour, then discard the pandan and chill the syrup in the fridge.
2. In another small pan, warm 80 ml coconut milk with 1 pinch salt and the second 1 knotted pandan leaf over low heat until it just steams, about 3 minutes, do not let it boil or it will split. Remove the pandan and chill until cold.
3. Cut 60 g water chestnuts into neat 1 cm dice so they look like cut gemstones. Stir 0.5 tsp red food colouring into 2 tbsp water in a bowl, add the dice and leave to soak for 10 minutes, turning once, until evenly stained. Drain in a sieve but leave them damp.