baking · vegan · vegetarian · gluten-free · dairy-free
Tub tim krob (red rubies)
Chewy, crunchy tapioca-coated water chestnut 'rubies' in sweet coconut milk over crushed ice.
- Time
- 40min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
None of the major allergens appear in the ingredient names.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Soak water chestnuts in colored water 15 minutes; drain.
-
2
Toss in tapioca starch to coat each piece well.
-
3
Boil in water until they float and turn translucent, 2 minutes; chill in ice water.
-
4
Simmer syrup with pandan; cool. Warm coconut milk with salt; cool.
-
5
Serve rubies with syrup, coconut milk and crushed ice.
