Tab Tim Krob

(Water chestnut syrup and coconut ice cream)

“Tub Tim Krob, also known as red rubies, is a famous Thai dessert that stands out for its vibrant appearance and cultural significance. Made with water chestnut cubes coated in red food colouring, it resembles sparkling rubies. Usually paired with coconut milk and ice cubes, it offers a delightful balance of flavours and textures. This dessert is the perfect choice after a hot and spicy Thai menu, providing a refreshing and satisfying end to the meal, but can also be enjoyed as a standalone dessert for those seeking a taste of summer indulgence,”

INGREDIENTS:

150g peeled water chestnuts

1 1/2 cup sala-flavoured syrup

1 cup tapioca flour

1 cup sugar syrup (see recipe below)

150g coconut ice cream

10g jackfruit

10g young coconut

5g fresh mint leaves

METHOD:

For the sugar syrup:

1. Begin by preparing the sugar syrup by placing a small saucepan over medium heat. Add the sugar and two cups of water to the saucepan. Stir the mixture frequently and heat it for approximately three minutes or until the sugar completely dissolves. Once the sugar is dissolved, bring the mixture to a boil. Remove the saucepan from the heat and let the syrup cool down completely.

For the chestnuts:

1. Cut the chestnuts into halves. In a mixing bowl, combine the salaflavoured syrup and water chestnuts. Stir the mixture thoroughly until the chestnuts are well coated with the sala-flavoured syrup. Let the chestnuts sit in the mixture for 10 minutes, allowing the flavours to infuse. Next, working in small batches, use a slotted spoon to transfer the chestnuts from the syrup mixture into another mixing bowl containing tapioca flour. Toss the chestnuts in the flour to ensure each piece is evenly coated. Once coated, transfer the chestnuts to a small bowl, making sure to shake off any excess flour before moving on to the next batch.

2. Prepare a bowl filled with ice and put aside. Then, bring a pot of water to a boil. Transfer the coated chestnuts into the boiling water and cook them until they are tender. Once cooked, remove the chestnuts from the boiling water and immediately place them into the bowl of ice, allowing them to cool down for a few minutes. Using a separate bowl, transfer the cooked chestnuts from the ice bath into the sugar syrup. Let them sit in the syrup for approximately 15 minutes.

3. Scoop out generous portions of coconut ice cream and carefully place them inside a serving bowl or a coconut shell. Create a hollow space in the centre of the coconut ice cream, forming a well. Fill it with the sweet water chestnuts, ensuring they are evenly distributed.

4. Garnish with jackfruit, young coconut and mint leaves.

@banyantreedoha