Thai red rubies dessert with tapioca-coated water chestnuts in chilled coconut milk syrup and crushed ice.
25 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the water chestnuts into small cubes.
Mix the chestnut cubes with pomegranate juice and let them color for 10 minutes.
Coat the colored cubes in tapioca starch and shake off the excess starch.
Boil the sugar, water, and salt for 5 minutes to make a syrup, then cool it.
Boil the coated cubes in water for 3 minutes, until translucent.
Transfer the cubes to ice water, then drain.
Put ice, rubies, syrup, and coconut milk in bowls and serve.
💡 Tip: Move the coated water chestnuts into ice water as soon as they leave the boiling water; the coating turns clear and they do not stick together.
🍽️ Serving suggestion: Serve tub tim krob in cold bowls with crushed ice and coconut milk drizzled on top.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~284
kcal calories
2
g protein
54
g carbs
6
g fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
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