Narayana bantom sindhu

Narayana bantom sindhu

Vishnu in the sea of milk

By
From
The Complete Asian Cookbook
Serves
6-8
Photographer
Alan Benson

A sweet ice-cold drink that is most refreshing in Thailand’s hot climate. Use scented water, as the Thais do, by soaking jasmine flowers or roses in water overnight (or substitute rosewater) for flavouring the cooked mixture and for scenting the water used to extract the coconut milk. This is popularly known as ‘sa rim’.

Ingredients

Quantity Ingredient
2 tablespoons mung bean flour
2-3 teaspoons rosewater, or to taste
green food colouring
55g sugar
1 litre coconut milk
crushed ice

Method

  1. Put the bean flour and 500 ml water in a saucepan and bring to the boil, stirring constantly until the mixture thickens and becomes clear. Remove from the heat, then stir in the rosewater to give a faint but definite flavour.
  2. Tint the mixture a delicate shade of green, then push through a colander into a bowl of cold water. Leave until firm, drain and refrigerate until chilled.
  3. Put the sugar in a bowl with the coconut milk and stir well to dissolve. Add a little rosewater and refrigerate until chilled.
  4. When you are ready to serve, put a large spoonful of the bean flour mixture into a tall glass, fill with the flavoured coconut milk and crushed ice and serve immediately.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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