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Recipe

Crispy Ruby - Red Water Chestnuts in Coconut Milk (Tub Tim Grob)

By: Chef Lek

Recipe Detail :

Crispy Ruby - Red Water Chestnuts in Coconut Milk (Tub Tim Grob) - This is a popular Thai dessert for whether Thai or foreigners. Who do not know delicious place to eat this dessert, you can serve yourself at home. Then you will know how easy and delicious it is.
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Recipe
How to Cook

1. 400 ml Coconut Milk
2. 120 g. Sugar
3. 1 Tsp. Salt
4. 300 g. Chinese Water Chestnut
5. 500 g. Tapioca Flour
6. 1/2 Tsp. Red Food Coloring. (Liquid)
7. 3 Pandan Leaves
8. 1 Cup Water

1. Cut Chinese Water Chestnut into 1 cm. small dice.
2. Mix red food coloring with water. Then pour into a bowl and mix with truffle all over until change to red color. Leave for 10 minutes.
3. Heat the coconut milk to boil, follow with pandan leaves, sugar, salt. Wait until boil a little. Set aside to cool.
4. Pour out red water from soaking truffle. Then mix truffle with tapioca flour thoroughly. Sift with a sieve to remove the excess flour.
5. Boiling water to a boil. Add truffles to boil 10 minutes. And then put in cold water.
6. Serve with a cup of cold coconut milk. Ready to eat.

รายการที่1-12 จาก 22

<ก่อนหน้า 1 2 ถัดไป>

รายการที่1-12 จาก 22

<ก่อนหน้า 1 2 ถัดไป>

Crispy Ruby - Red Water Chestnuts in Coconut Milk (Tub Tim Grob)

Crispy Ruby - Red Water Chestnuts in Coconut Milk (Tub Tim Grob) - This is a popular Thai dessert for whether Thai or foreigners. Who do not know delicious place to eat this dessert, you can serve yourself at home. Then you will know how easy and delicious it is.

Ingredient of Crispy Ruby - Red Water Chestnuts in Coconut Milk (Tub Tim Grob)

1. 400 ml Coconut Milk
2. 120 g. Sugar
3. 1 Tsp. Salt
4. 300 g. Chinese Water Chestnut
5. 500 g. Tapioca Flour
6. 1/2 Tsp. Red Food Coloring. (Liquid)
7. 3 Pandan Leaves
8. 1 Cup Water

How to Cook Crispy Ruby - Red Water Chestnuts in Coconut Milk (Tub Tim Grob)

1. Cut Chinese Water Chestnut into 1 cm. small dice.
2. Mix red food coloring with water. Then pour into a bowl and mix with truffle all over until change to red color. Leave for 10 minutes.
3. Heat the coconut milk to boil, follow with pandan leaves, sugar, salt. Wait until boil a little. Set aside to cool.
4. Pour out red water from soaking truffle. Then mix truffle with tapioca flour thoroughly. Sift with a sieve to remove the excess flour.
5. Boiling water to a boil. Add truffles to boil 10 minutes. And then put in cold water.
6. Serve with a cup of cold coconut milk. Ready to eat.

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PhotoExecutive Editor

Post Date 04/03/2013 เวลา 17:26:38 ( 2329 Day ago.)
Edit Date 18/04/2013 เวลา 11:33:39 ( 2284 Day ago.)

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