Friday, January 13, 2017

Thai Red Ruby Dessert (Tub Tim Krob) by Angela Seah Thulin

Inspired by Rayson Tan on Singapore's TV Channel 8 show yesterday - he was making this thai dessert and it reminded me of how long it's been since I had it. So I quickly got my husband to buy some water chestnut back the same evening! Here I am making this today! What a glutton!

Ingredients -
150g chinese water chestnut
1/2 tsp red food coloring
3/4 cup water
3 pandan leaves
200ml coconut cream (I use kara, pic shown below)
350ml water
95g (adjust sweetness accordingly)
pinch of salt
250g tapioca flour

Steps -
1. Peel and cut the water chestnut into small dice about 1cm.

2. In a bowl, mix the red food coloring with 3/4 cup water and mix in the diced water chestnut. Mix well. Set it aside for 15 minutes or until chestnut turns red.

3. In a saucepot with pandan leaves, add the coconut cream, 350ml water, sugar and pinch of salt in. Let it come to a simmer and then remove from stove and set it aside to chill.

4. Drain the soaked red chestnut. Then add tapioca flour in and mix well. Ensure each and every diced chestnut are coated with flour. Then sift and remove excess flour.

5. In a hot boiling water, add the chestnut in and let it cooked for 5 minutes. Then put them into cold water.

Serve with slices of jackfruit and cold coconut milk. 

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