Crunchy Ruby Coconut Dessert — Tub Tim Krob
Thai summer classic meaning 'crunchy rubies', ruby-red water chestnuts coated in glassy tapioca jelly served over crushed ice with fragrant jasmine coconut syrup.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Combine 100ml cold water and 6 drops red food coloring in a bowl. Add 160g drained diced water chestnuts, soak 15 minutes stirring occasionally until vivid ruby red. Drain, pat dry. Place 6 tbsp tapioca flour in a shallow dish, toss water chestnuts until evenly coated, shake off excess in a sieve.
Boil
Bring a medium pan of water to a rolling boil over high heat. Drop coated water chestnuts in, simmer 2–3 minutes until tapioca coating turns translucent and glassy revealing red centres. Drain immediately, plunge into iced water for 2 minutes, drain again.
Simmer
Combine 80g caster sugar, 240ml water, and 2 pandan leaves tied in a knot in a medium pan over medium heat. Simmer 3–4 minutes until sugar dissolves completely. Remove from heat, cool completely, chill 15 minutes, discard pandan leaves.
Finish
Stir 120ml coconut cream and 0.5 tsp salt in a small bowl until smooth. Pile 300g crushed ice into 2 chilled bowls, scatter ruby water chestnuts over, add 40g sliced jackfruit divided between bowls.
Plate
Pour chilled jasmine syrup over ice in both bowls, drizzle salted coconut cream generously over the top. Serve immediately with long spoons for stirring all elements together before eating.
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