Ingredients
- For rubies
- 1/4 sengkuang/sweet turnip -finely diced
- (Note; most people use Chinese water chestnuts. Trust me, its fine with turnip).
- A few drops of red colouring
- 1/2 cup tapioca flour
- For sugar syrup
- 150g sugar (or as needed)
- 500ml water
- 3 pandan/screwpine leaves
- For coconut milk
- 200ml thick coconut milk
- A pinch of salt
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Tam Tim Krob - (Rubies In Coconut Milk)
Time: 1 hours prep, 20 minutes cook
Servings: 4 person
Directions
- For rubies
- Soak turnip with enough water and red colouring for 20 minutes.
- Strain and keep aside
- Put flour in a plastic bag.
- Add in turnip.
- Shake well until the turnip pieces are well coated.
- After that, sift/shake away excess flour.
- Add the pieces in boiling water and simmer for 3 minutes.
- Drain and plunge in ice-cold water.
- These are the rubies.
- For sugar syrup
- Simmer all the ingredients for a thick syrup.
- Remove and keep aside.
- For coconut milk
- Mix milk with salt.
- Keep aside.
- To serve
- Put a little red rubies in a bowl.
- Add sugar syrup and coconut milk.
- Serve as it is or with ice.
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Summary
a Thai dessert - sengkuang/sweet turnip coated with tapioca flour and served with sugar syrup and coconut milk.
