Tub tim krob in Bangkok: red water-chestnut rubies in iced coconut milk

初級

Tub Tim Krob (Crispy Water-Chestnut Rubies in Coconut Milk)

Name: Tub Tim Krob (Crispy Water-Chestnut Rubies in Coconut Milk)
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 250 g Water chestnuts, fresh or canned, in 1 cm cubes; 1 tsp Red food colouring or grenadine; 100 ml Water, for dyeing; 100 g Tapioca starch; 400 ml Coconut milk; 80 g Sugar; ¼ tsp Salt; 1 Pandan leaf, knotted; 4 pieces Jackfruit, in strips (optional); 2 cups Crushed ice

Cubes of water chestnut dyed pomegranate-red, tossed in tapioca starch and boiled so each one wears a clear, chewy jelly coat around a crunchy centre, then served in sweet coconut milk over crushed ice with a strip of jackfruit. 'Crispy rubies' — the dessert that made every Thai restaurant's menu, and takes twenty minutes.

出典

レシピ提供 Central Thai home kitchens · 🏺 伝統 · Household cooking of the Chao Phraya plain — the Bangkok-centred style most of the world means by 'Thai food'

Thailand · crispy rubies — An ownerless traditional dessert, so no cook is credited. The cited article confirms thapthim krop ('crispy rubies') as one of the best-known Thai desserts, made of cubes of water chestnut soaked in grenadine or red dye, boiled in tapioca flour, and eaten with coconut milk and ice. The single-coat rule, timings and quantities are this book's own.

Wikipediaで背景を読む ↗

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Pailin's Kitchen Yuna Yum Yum I cook & I share

⏱ 30 分🍽 4人分🔥 240 kcal🇹🇭 タイ

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作り方

Stir the colouring into the 100 ml water and soak the water-chestnut cubes 10 minutes until stained red through. Drain well but leave them damp.
Toss the damp cubes in the tapioca starch until every face is coated white. Shake off the excess in a sieve.
💡 Damp, not wet, and coat once. A thick or double coat gives a gummy jacket the thickness of the chestnut itself; one thin coat gives the glassy skin that gives the dessert its name.
Drop into a large pot of boiling water and cook 2–3 minutes until the coating turns clear and they float. Lift straight into iced water.
Warm the coconut milk with the sugar, salt and pandan until the sugar dissolves. Cool, then chill.
Spoon the rubies into bowls over crushed ice, pour the cold coconut milk over and lay a strip of jackfruit on top.

💡 コツ

Eat within the hour. The jelly coat firms and dulls in the fridge; the crunch is best the moment it comes out of the ice.
Green jackfruit-flavoured rubies and a scoop of sweet corn are the market extras. The red alone is the classic.