Tubtim Krob

Tubtim Krob , a Thai dessert that many people might be familiar with. Most desserts such as Tub Tim Krob are made from water chestnuts. Which are sweet and delicious, mixed with tapioca flour. Add color to look delicious with nectar. Pour coconut milk and syrup into it, add a little more ice, this desse

Tubtim Krob Ingredients

• 1 cup canned water chestnuts
• 2 tablespoons red nectar
• 1 cup tapioca flour

Syrup ingredients

• 11/2 cups granulated sugar
• 11/2 cups jasmine floating water

Coconut milk ingredients

• 2 cups of coconut milk
• 1/4 teaspoon salt

Instructions

1. Cut the water chestnuts into medium dice. Soak the red nectar and leave it for half an hour to make the water chestnuts evenly red.
2. Take the chestnut from the bowl of red nectar and Mix with tapioca flour to make the starch stick together well. Then put it in a colander to sift out the flour residue.
3. Bring the chestnut to a boil in boiling water until the flour is cooked. Take out the chestnut and soak it in cold water immediately. Put into the prepared cups.
4. Make the syrup by mixing the sugar and jasmine water, raise the heat until the sugar dissolves and boil well, turn off the heat, set aside to cool.
5. Make the coconut milk topping by mixing the coconut milk with salt. Lift up and heat to boil, next is turning off the heat, set aside to cool.
6. Put the crispy pomegranate into a cup, followed by the syrup, topped with coconut milk and add ice as you like, ready to serve.

Tip:

The ratio of floating jasmine water is 5 cups of clean water, 8 – 9 jasmine flowers by placing jasmine flowers in a small bowl and then floating in the water that can place in a container, closed with a tight lid, and left for 1 night if you buy organic jasmine flowers. Chemistry can float in the water at all.