Tub tim krob (crispy "ruby" water chestnuts in coconut milk)

A refreshing Thai dessert: water chestnut cubes coated in tapioca starch and dyed ruby red, in iced coconut milk. Chewy-jelly outside, crunchy inside.

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Method

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1. Soak the water chestnut cubes in the pomegranate juice or coloured water for 15 minutes, until bright ruby red, then drain. ⏱ Timer: 15 min
2. Toss the cubes in small batches in the tapioca starch, until evenly, thinly coated; shake off the excess in a sieve.
3. Boil the sugar with the water and pandan leaf for 3 minutes, then cool. This is the syrup. ⏱ Timer: 3 min
4. Mix the coconut milk with the salt, and refrigerate.
5. Scatter the coated cubes into plenty of boiling water, and cook for 2-3 minutes, until they float to the top and the coating turns translucent. ⏱ Timer: 2 min
6. Scoop immediately into iced water with a slotted spoon, so they don't stick together, then drain.
7. Divide the "rubies" among glasses, drizzle with syrup, pour over the cold coconut milk, and serve with crushed ice and jackfruit.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Water chestnuts are sold tinned at Asian grocers; jicama also works.
• Cook the cubes just before serving, as they harden on standing.

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More southeast asian ideas

• Halo-halo (mixed shaved ice dessert)
• Turon (caramelised banana rolls)
• Leche flan (thick caramel custard)
• Ube halaya (purple yam jam)
• Puto (steamed rice flour muffins)
• Biko (sticky rice with coconut caramel)
• Maja blanca (coconut corn pudding)

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