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Tub Tim Krob

A refreshing Thai dessert featuring crunchy water chestnuts coated in a chewy tapioca flour crust, served with creamy coconut syrup.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Coconut Syrup
  • 3 cups coconut cream Recommendation: Aroy-D or Chaokoh
  • 3 pieces pandan leaves (bruised) Adds a fragrant note to the syrup.
  • 1 pinch salt Balances the sweetness.
  • 2 cups sugar Essential for sweetening the syrup.
For the Red Rubies
  • 3 cups diced water chestnut The star ingredient for that crunchy texture.
  • 1 teaspoon liquid red food color To achieve the iconic ruby color.
  • 1 teaspoon water To dissolve the food color.
  • 2 cups tapioca flour This is what gives the rubies their chewy exterior.

Method
 

Preparation of Coconut Syrup
  1. Combine Ingredients: In a saucepan, mix 3 cups of coconut cream, bruised pandan leaves, salt, and sugar.
  2. Heat: Cook over low heat until the sugar fully dissolves, taking care not to boil. You want a smooth, sweet syrup.
  3. Taste: Adjust the sweetness according to your preference and set aside.
Making the Red Rubies
  1. Prepare Water Chestnuts: In a bowl, mix the diced water chestnuts with the red food color and the teaspoon of water until well coated. Allow them to absorb the color for about 10 minutes.
  2. Coat with Tapioca Flour: In another bowl, toss the water chestnuts in the tapioca flour until evenly coated.
  3. Cook: Boil water in a large pot. Carefully drop the coated water chestnuts into the boiling water, cooking until they float—about 5-7 minutes. Remove and drain.
To Serve
  1. Plate: Add a generous spoonful of coconut syrup to a serving dish, then top with the ruby water chestnuts.
  2. Garnish: Drizzle a bit more syrup on top and consider adding fresh fruit or mint for a pop of color.

Notes

Ensure your water chestnuts are well-coated in flour for the perfect chewy texture. Store leftovers in an airtight container in the fridge for up to 3 days.