Aside from loving Thai food, I’m also a huge fan of Thai desserts, not only are they delicious, but many are truly unique and crafted with incredible precision. I’m always amazed by how much care and artistry went into traditional Thai desserts, from their flavors and aromas to their stunning appearances.
Today, I’d love to introduce you to one of my favorites: Crispy blue sapphire in coconut milk 💙💎 ( Thai called "Pailin Grob" ), a must try for anyone who adores Thai desserts! It’s sweet, fragrant, and has a delightful texture, soft and slightly chewy on the outside, crispy on the inside, and perfectly paired with lightly sweetened coconut milk.
The name Pailin (meaning Blue Sapphire) comes from its gem like appearance. The sapphires in this dessert are actually water chestnuts soaked in concentrated butterfly pea flower water, giving them a vibrant blue hue. They’re then coated in tapioca flour and boiled until translucent, creating glossy, jewel like pieces that look just like real gemstones! 💎
Combine water 200 g. and sugar 200 g. in a pot. Heat over medium heat, stirring until the sugar completely dissolves. Once the syrup starts boiling, turn off the heat. Pour the syrup into a bowl and let it cool.
Seasoning coconut milk : Prepare a pot. Add water, sugar, salt, and knotted pandan leaves into the pot. Place the pot over medium heat and wait until the sugar dissolves and the syrup becomes clear. Add coconut milk and wait until it boils. Turn off the heat and let it rest.
Make a concentrated butterfly pea water by steeping butterfly pea flowers in hot water for about 10 minutes.( I add a little blue food coloring when mixing with the purple color of the butterfly pea flowers to make a beautiful blue color.) After the time is up, strain out the butterfly pea flowers leaving just the water.
Cut the water chestnuts into small, cube-shaped pieces, approximately 1 cm in size. Place them in concentrated butterfly pea flower water and mix thoroughly. Soak for about 10 minutes to allow the color of the butterfly pea flower water to penetrate the water chestnuts. When the time is up, leave it on the rack to drain.
Sift tapioca flour and ground arrowroot flour into a mixing bowl. Stir until well combined. Then, add the water chestnuts soaked in butterfly pea water and coat them evenly with the flour mixture until fully covered. Transfer to the rack and gently tap to remove any excess flour.
Boil water over medium-high heat until it reaches a rolling boil. Then, add the water chestnuts coated in flour and blanch them until cooked (they will float to the surface). Remove them and soak in a bowl of sugar syrup. This allows the syrup to coat the flour layer, preventing it from falling off and keeping the pieces from sticking together.
Scoop the Crispy blue sapphire into a bowl and pour over the seasoned coconut milk. That’s it ready to enjoy! If you prefer it cold, just add ice. It’s delicious, refreshing, and perfect for hot weather, helping you cool down effortlessly.
Does this Thai dessert bowl look delicious, everyone? 😀
Not only is it beautifully colorful and appetizing, but it’s also incredibly tasty! The first time I tried it was as a child at a restaurant. Back then, I had no idea the filling was made from water chestnuts. I just knew the texture was amazing. The outside is soft and slightly chewy, while the inside is crispy with a subtle richness. The coconut milk sauce is fragrant, sweet, and creamy, making it a perfect combination.
