2 Comments

Aspiring Bakers #20 – Asian Dessert Buffet! (June 2012)

Thank you Food Playground  for hosting the Aspiring Bakers #20 – Aisan Dessert Buffet! (June 2012)

Tab Tim Krob or Red Ruby in Coconut Milk (adapted from Recipe Mummy, ThaiTable.com and Umidishes)

½ cup of sugar

½ cup of water

200ml coconut milk

9 pieces of water chestnut

Few drop of red colouring

½ cup of tapioca flour

Water to boil chestnut

Method

  1. Boil ½ cup of water together with sugar and stir until the sugar dissolve, set aside and chill in the fridge.
  2. Boil the coconut milk using small fire, set aside and chill in the fridge.
  3. Peel and slice each chestnut into small pieces. Mix the red coloring with the water chestnuts and stir until each piece is evenly coat in red.
  4. Pour tapioca flour into a bowl, add in the water chestnuts and mix it till each piece is cover with flour.
  5. Pour the water chestnuts into a sieve and sieve away the excess flour.
  6. Boil a pot of water. Put the flour coated water chestnut into the boiling water until the water chestnuts float to the surface and the flour coating is cooked.
  7. Scope the water chestnuts from the pot.
  8. Mix the water chestnuts together with the sugar syrup and coconut milk in a large bowl and serve.

I am submitting this post to Aspiring Bakers #20 – Aisan Dessert Buffet! (June 2012) hosted by Food Playground

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2 comments on “Aspiring Bakers #20 – Asian Dessert Buffet! (June 2012)

  1. Hi, visiting through aspiring bakers. I love this dessert. Reminds me that I have not had it for a long time now.

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