Red Ruby Dessert (Tub Tim Krob)
Recipe source : The Malaysian Women's Weekly - May 2011 (courtesy of Chef Simon Seow)
This is a popular dessert in Thai restaurants. It is sweet, fragrant and very refreshing. Downing it is very satisfying after a hot and spicy Thai meal.
The crunchy water chestnut cubes look like red rubies, while the transparent sago looks like diamonds floating in a bowl of chilled coconut milk.
And the taste is simply awesome!
My whole family likes this very much. Excellent!
100g water chestnut, cut into small cubes
10 drops red food colouring
100ml sugar (for syrup)
180g tapioca flour
200ml coconut milk, chilled
Flesh of one piece of jack fruit, cut into small cubes
Top: sago- Left: jackfruit- Right: water chestnut
1. Skin the water chestnuts and cut into small cubes. Place them in a bowl of water and add red food colouring. Set aside to let the chestnuts absorb the colour.
2. Boil sugar in 80ml water until the sugar is dissolved. Cool and put the syrup in the refrigerator to chill.
3. Bring 200ml of water to boil in a pan over medium heat.
4. Rinse sago in cool tap water and put immediately into the boiling water for about 1 to 2 minutes or until the sago turns transparent.
5. Remove pan from stove and pour into a large sieve. Rinse under running tap water then leave to soak in a bowl of cold water to prevent them from sticking together.
6. Strain the water chestnuts. Leave them in a sieve for 30 seconds to drain off the coloured water.
7. Place tapioca flour in a large bowl. Mix the water chestnuts with the tapioca flour. Pour over a sieve to shake off excess flour. Use hand to shake further to remove as much flour as possible.
8. Cook the water chestnuts in boiling water for 1 to 2 minutes or until they float to the surface.
9. Remove water chestnuts with a slotted spoon and mix immediately with chilled sugar, coconut milk, ice cubes and sago in a large bowl.
10. Add in jack fruit cubes.
11. Serve chilled.
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