Thailand

Tub tim krob

Name: Tub tim krob
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 1 1/2 cups peeled and diced small water chestnut; a small piece grated and squeezed for juice beetroot (beet); 1/2 cup tapioca starch; 1/3 cup sugar; 2/3 cup water; 1 leaf knotted pandan leaves; 3/4 cup thick coconut milk; a pinch salt; Ice cubes, crushed, to serve

Crunchy red rubies in icy coconut milk. Jewellery you are allowed to eat.

40 minTime

2 gProtein each

mildSpice

Crisp rubies2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

308kcalsame

2 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Water chestnut1½ cups, peeled and diced small

Beetroot (beet)a small piece, grated and squeezed for juice

Tapioca starch½ cup

Sugar⅓ cup

Water⅔ cup

Pandan leaves1 leaf, knotted

Thick coconut milk¾ cup

Salta pinch

Ice cubescrushed, to serve

Method

5 steps

1Toss the diced water chestnut in the beetroot juice and leave for 10 minutes.
2Drain, then toss in the tapioca starch until every cube is coated. Shake off the excess in a sieve. Sprinkle a few drops of water and toss again for a thicker coat.
3Simmer the sugar, water and pandan for 3 minutes, cool, then stir in the coconut milk and salt. Chill.
4Boil the rubies in plenty of water in batches. When they float and turn glossy, cook 1 minute more.
5Lift into ice water, drain, and serve in bowls with the coconut syrup and crushed ice.

Serve it like this

Serve in small glass bowls so the red shows through, with crushed ice piled on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Thailand

Tub tim krob

Crunchy red rubies in icy coconut milk. Jewellery you are allowed to eat.

40 minTime

2 gProtein each

mildSpice

Crisp rubies2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

308kcalsame

2 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Water chestnut1½ cups, peeled and diced small

Beetroot (beet)a small piece, grated and squeezed for juice

Tapioca starch½ cup

Sugar⅓ cup

Water⅔ cup

Pandan leaves1 leaf, knotted

Thick coconut milk¾ cup

Salta pinch

Ice cubescrushed, to serve

Method

5 steps

1Toss the diced water chestnut in the beetroot juice and leave for 10 minutes.
2Drain, then toss in the tapioca starch until every cube is coated. Shake off the excess in a sieve. Sprinkle a few drops of water and toss again for a thicker coat.
3Simmer the sugar, water and pandan for 3 minutes, cool, then stir in the coconut milk and salt. Chill.
4Boil the rubies in plenty of water in batches. When they float and turn glossy, cook 1 minute more.
5Lift into ice water, drain, and serve in bowls with the coconut syrup and crushed ice.

Serve it like this

Serve in small glass bowls so the red shows through, with crushed ice piled on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tub tim krob

Make it your way

Ingredients

Method

Tub tim krob

Make it your way

Ingredients

Method

Make it a meal