Best cooking recipe have so far provides many Thai gourmet cooking recipes to make delicious dessert including sago in coconut milk with corn as well as steamed sweet corn cake. Today, we would love to give another gourmet cooking recipe to make a Thai traditional dessert which is called "Tum Tim Krob" in Thai or "Water Chestnuts in Syrup and Coconut Milk" in English.
Tum Tim Krob is Thai traditional dessert. It is a great dessert for a
hot climate, serve water chestnuts in syrup with coconut milk and
crushed ice.
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- 200 g. water chestnuts, peeled
- 50 g. tapioca flour
- 100 ml water
- 1/2 tsp. red or pink food coloring
- 100 ml. water
- 125 ml. coconut milk
- 1/4 tsp. salt
- 3 pandan leaves
- Cut water chestnuts inot 1cm cubes
- Mix the food coloring with water and add the water chestnuts to the mixture
- Mix well
- Let sit for 5-6 minutes
- Make the syrup by boiling the sugar and water for 3 minutes
- Let it cool down
- Boil the coconut milk, salt, and pandan leaves around 3 minutes
- Remove the pandan leaves
- Let it cool down
- Drain the chestnuts from the dyed water and roll each piece in the tapioca flour
- Drop each piece into the boiling water and cook until they float
- Remove the chestnuts with a strainer and cool in a bowl of cold water
- To serve, placing the water chestnuts in bowls and spoon over some of the syrup, coconut milk, and crushed ice
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