ทับทิมกรอบ Tubtim Krob
Thai traditional water chestnut in sweet coconut sauce
ทับทิมกรอบ Tubtim Krob
Thai traditional water chestnut in sweet coconut sauce
Cooking Instructions
- 1
Cut water chestnuts into small pieces
- 2
Add food coloring. Let it sit for at least 10 mins
- 3
Open coconut milk can, empty into pot, set on low to medium. Add the pandan leaves for scent. Slowly add sugar to taste and a pinch of salt to balance out the sweetness. Let boil, turn off heat, let it cool.
- 4
Remove pandan leaves.
- 5
Go back to the water chestnuts, mix it with starch (in order to creat the clear coating).
- 6
Make sure every single piece is completely covered in starch (light coating)
- 7
Sift extra starch.
- 8
Put pot on stove, bring water to boil. Throw in the water chestnut coated in starch.
- 9
Once the chestnuts are cooked, it was rise on its own. (Make sure water is boiling hot)
- 10
Scoot out and let it rest in ice water for setting.
- 11
Once set, serve with the ice, jackfruit and the coconut sauce made from earlier!
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