I love making these! I add them to cut jack fruit, cut toddy palm, toddy palm seed, coconut jelly cubes (looks like sugar cubes), shredded young coconut and pandan jello cut up. Definitely a summer favorite 😍 💕
i just stumbled upon this video and my mind is blown that these lil red things I've been having in vietnamese che are made out of water chestnuts! hahaha the more you know..i also feel so late to life.
Ach so I started making these the night before I'll be serving them and just read elsewhere they gum up and dont keep very well too long (24 max). THey're in the 2nd tapioca coat right now... will they gum and stick together too much if I leave them in the tapioca coat overnight? in the fridge or room temp? Argh I'm afraid I messed this up
Hi, I've been following your videos. Can I request how are Thai sweet dried fish with sesame seeds being made? I guess you call it "pla Wan". Thank you.
If I make the water chestnut rubies one day before, should I refrigerate them or leave them at room temp? Also, what can I do to prevent them from clumping into each other since I wont use them til the next day? ☺️
@@CHerCreations Thanks. I made the coconut syrup with the pandan and it tastes AMAZING! I am forever changed by it and will continue to make it that way from now on. Btw, love your videos. You're friendly, knowledgeable, and passionate about cooking! Keep it up!
So interesting we have this too in Indonesia, called “Biji Delima” and we use jicama and all other ingredients are just the same! 😘
I love making these! I add them to cut jack fruit, cut toddy palm, toddy palm seed, coconut jelly cubes (looks like sugar cubes), shredded young coconut and pandan jello cut up. Definitely a summer favorite 😍 💕
Thank you so much for showing how to make water chestnuts rubies. I tried before first step of yours.It was good but not pretty as yours.
These might also be delicious on ice cream (coconut) with all the lovely toppings of the Naab Vaam. Will try for sure!
Thank you so much for posting! I am definitely going to add waterchestnuts to my nam vanh.
The green strip flour, u don't call it Sen-dol. U pronounce it Chain-dol.
Thank you for the ricepe excellent BRAVO from paris ❤🥰
Oooh my family does them during viet new year. I can't wait for this year
Thanks so much for sharing I really enjoy your cooking techniques ❤️
Yummy!
My whole family love nabvam but nothing special. They love just tapioca pearls and cendol with coconut and sugar syrup.
it's my fav dessert ever! thanks for doing this!
Taig kws Cindy ua nuav kuv yog thawj tug tau noj mas qaab tag2. I’m the lucky dad haha. Thanks Cindy. Love it very much
i just stumbled upon this video and my mind is blown that these lil red things I've been having in vietnamese che are made out of water chestnuts! hahaha the more you know..i also feel so late to life.
So colorful and beautiful! Thx Cindy!
I love these too in naam vaam too!! Hmong food is delicious and love watching your videos!!!
Ach so I started making these the night before I'll be serving them and just read elsewhere they gum up and dont keep very well too long (24 max). THey're in the 2nd tapioca coat right now...
will they gum and stick together too much if I leave them in the tapioca coat overnight? in the fridge or room temp? Argh I'm afraid I messed this up
Hi,,, I have a question. The Water Chesnuts are fresh,? Or they could be canned Water Chesnut.?? Thanks...
❤❤❤ 💜💜💜
Love your recipe so much!
So do u immediately cook them after adding Tapiaoca starch or...let it coat for couple hrs
When you reach the last coating, you can sift it and start cooking them.
عزيزتي هل ينفع نشاء الذره بديل التابيوكا ؟
Sib pab os phooj ywg kuv txhawb koj lawm muaj sij hawm no tuaj Ncig saib kuv thiab🔔🔔👍👍👋👋🌹🌹
Hi, I've been following your videos. Can I request how are Thai sweet dried fish with sesame seeds being made? I guess you call it "pla Wan". Thank you.
me gustaría probar saludos
Love thai food 💙💚💛🖤💛💜🧡💙💚❤️💛🖤
Top!♥️
i think i could eat this, even with all my dietary restrictions. thank you.
This amazing ❤
You make it look so easy 🥰
is not easy ,is too complicated. i say like that because i know how make, i open dessert store too in Thailand.
So.yum, sister ua caag kuv hau cov kod mas cov moov pheej tev le ne?
Shoua kuv ua mas zoo le koj has hab tag ntshe ib maaj zig ib tsi tog le nwg has
Tog le kuv has 15 minute , saib seb nwg puas zoo.
@@CHerCreations ca le tsua tog le koj has kod mas saib puas zoo os, yog tas tseem tsi zoo hab tes yog tim operator lawm xwb laub😂
Thank you! Good idea to use Beetroot juicer.
Very useful 👌thank u for sharing🙏
I like si much your Chanel.
Yummmy
Can you tell me where to get that purple color please !
Man, I could so use golden beets as well for a yellow color!
Merci d'avoir partagé !
viv ncaug aw koj cov nab vam ntxim qab kawg li os
Wow!! So pretty!! And easier then I thought. Thanks!
Thanks
It's soo beautiful
Sister, what food coloring brand do you use or recommend so the colors don't bleed?
I like using any brand of gel food coloring for more intense coloring.
omg so pretty!
Will arrowroot flour work as well?
I haven't tried it with arrowroot flour yet so I'm not sure.
I like naam vaam
If I make the water chestnut rubies one day before, should I refrigerate them or leave them at room temp? Also, what can I do to prevent them from clumping into each other since I wont use them til the next day? ☺️
I'm not sure if it can be made and leave overnight. From my experience, it doesn't work since tapioca cracks the longer it sits without cooking.
If I cook them one day before, will the next day still be chewy/crunchy?😬
@@ThuyLe-im4wu They will not be chewy. They may be mushy but still crunchy inside.
I love how you use natural dyes instead of artificial dyes. Out of curiosity when you use the beet root to dye does it have the earthy beet flavor?
It doesn't have much of a strong earthy beet flavor.
Can I make the Ruby pearl a day before cooking it
Are these sweet tree chestnuts or water chestnuts?
Water chestnut
@@CHerCreations Thank you!!
Can I use tapioca flour?
tapioca flour and starch are the same thing so yes.
@@CHerCreations
Thanks. I made the coconut syrup with the pandan and it tastes AMAZING! I am forever changed by it and will continue to make it that way from now on. Btw, love your videos. You're friendly, knowledgeable, and passionate about cooking! Keep it up!
@@Yajzoo44 amazing! Thanks for sharing! I'm glad you enjoyed it! Love the support. :)
น่ากิน
Thanks for sharing the recipe. Can you coat the chestnuts with the starch once or do you have to coat it multiple times? Thanks
Coat it multiple times to get a nice thick coating so that it doesn't break and fall apart when it cooks.
@@CHerCreations Great! I'll tag you when I make this. :)
beetroot and ube colors so beautiful
nice to meet you