🍧 Tub Tim Krob
Tub tim krob, 'crispy rubies', is a Thai dessert of diced water chestnuts coated in tapioca starch and coloured ruby red, boiled until they become chewy and jewel-like. They are served in a bowl of sweetened coconut milk with crushed ice and strips of jackfruit. The contrast of crunchy centres, slippery coating and cold, creamy coconut makes it a favourite on hot days.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 200 g water chestnuts, peeled and diced
- 100 g tapioca starch
- A few drops red food colouring or beetroot juice
- 250 ml coconut milk
- 60 g sugar
- 100 g ripe jackfruit, cut into strips
- Crushed ice
- 1 pinch salt
Method
- Toss the diced water chestnuts with the red colouring and leave for 10 minutes.
- Coat them well in the tapioca starch and shake off the excess.
- Boil in plenty of water for 2–3 minutes until they float and the coating turns translucent, then transfer to iced water.
- Warm the coconut milk with the sugar and salt until dissolved, then cool.
- Serve the rubies and jackfruit in bowls with the coconut milk and crushed ice.
How to make it lighter
- Use more crushed ice and less coconut milk in each bowl.
- Cut the sugar in the coconut syrup by a third; the jackfruit adds sweetness.
- Mixing the coconut milk with some water lightens it noticeably.
History
Tub tim krob is a traditional Thai dessert sold at street stalls and markets across Thailand today, especially in the hot season.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →