Tuesday, 3 July 2007

Thab Thim Krob (Thai water chestnuts dessert)


  • 300g water chestnuts, diced

Mix and sift:

  • 125g tapioca flour
  • 25g corn flour

  • 1/4 tsp rose essence
  • red colouring

  • 1/2 pot of water

  • 200ml coconut milk
  • 1/2 tsp salt, for the coconut milk

  • plenty of ice cubes or crushed ice

To make sugar syrup:
Bring to boil the following and leave to cool:

  • 250g sugar
  • 150ml water
  • 2 or 3 daun pandan leaves, knotted


  • nangka, cut into strips


Bring water to a boil. Put diced water chestnut pieces into a mixing bowl. Add rose essence and red colouring. Toss the coloured water chestnut pieces into the sifted flours.

Shake off any excess flour and drop the water chestnut pieces into the boiling water. Give it a good stir and cook until the pieces floated up. Dish up and soak in ice water, then drain well.

Mix coconut milk with salt and add the cooled syrup. Place the water chestnut pieces into the coconut milk. Garnish with nangka strips. Add plenty of crush ice.

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