Tub Tim Krob Recipe

Coconut milk: A rich and creamy liquid extracted from grated coconut meat, used to add a sweet and tropical flavor to the dish.

Water chestnuts: Crunchy and mildly sweet, these are diced and used as the main ingredient in this dessert.

Tapioca flour: A starchy flour derived from the cassava root, used to coat the water chestnuts and give them a chewy texture.

Sugar: Used to sweeten the coconut milk, balancing the flavors of the dessert.

Water: Essential for boiling the coated water chestnuts and for creating the sweetened coconut milk mixture.

Red food coloring: Optional, but used to give the water chestnuts their signature red color, making them look like little rubies.

When coating the water chestnuts with tapioca flour, ensure they are evenly covered by placing them in a ziplock bag with the flour and shaking gently. This method helps achieve a uniform coating and prevents clumping.

• coconut milk - Substitute with almond milk: Almond milk provides a similar creamy texture and is a good alternative for those who are allergic to coconut or prefer a different flavor profile.

• diced water chestnuts - Substitute with diced jicama: Jicama has a similar crunchy texture and mild flavor, making it a suitable replacement for water chestnuts.

• tapioca flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent similar to tapioca flour, though it may result in a slightly different texture.

• sugar - Substitute with honey: Honey can be used as a natural sweetener and provides a different but pleasant flavor. Adjust the quantity as honey is sweeter than sugar.

• water - Substitute with coconut water: Coconut water adds a subtle coconut flavor and can enhance the overall taste of the dish.

• red food coloring - Substitute with beet juice: Beet juice is a natural coloring agent that provides a vibrant red color without the use of artificial dyes.

• Allow the water chestnuts to cool completely before storing. This prevents condensation, which can make them soggy.
• Transfer the water chestnuts to an airtight container. Ensure there is minimal air inside to maintain their texture.
• Store the sweetened coconut milk separately in another airtight container. This helps preserve its flavor and prevents it from absorbing other odors in the fridge.
• Place both containers in the refrigerator. The water chestnuts can be stored for up to 3 days, while the coconut milk can last up to 5 days.
• For freezing, spread the coated water chestnuts on a baking sheet lined with parchment paper. Freeze them individually to prevent clumping.
• Once frozen, transfer the water chestnuts to a freezer-safe bag or container. Label with the date to keep track of freshness.
• Freeze the sweetened coconut milk in ice cube trays. Once solid, transfer the cubes to a freezer-safe bag or container.
• When ready to serve, thaw the water chestnuts and coconut milk in the refrigerator overnight. Reheat the coconut milk gently on the stove, ensuring it does not boil.
• Combine the thawed water chestnuts with the reheated coconut milk just before serving to maintain the best texture and flavor.

• Gently reheat the coconut milk mixture in a saucepan over low heat. Stir occasionally to prevent it from scorching. Do not let it boil, as this can alter the texture and flavor.
• For the water chestnuts, bring a pot of water to a gentle simmer. Add the chestnuts and cook for 1-2 minutes until they are warmed through. Drain and immediately transfer them to cold water to stop the cooking process.
• Alternatively, you can use a microwave to reheat the coconut milk mixture. Place it in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until it reaches the desired temperature.
• To reheat the water chestnuts in the microwave, place them in a microwave-safe bowl with a small amount of water. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on high for 1-2 minutes, checking halfway through.
• Once both components are reheated, assemble the Tub Tim Krob by placing the warmed water chestnuts in bowls and pouring the sweetened coconut milk over them.

• Mixing bowl: To mix the diced water chestnuts with red food coloring and to coat them with tapioca flour.

• Spoon: To stir the water chestnuts and food coloring together.

• Pot: To boil water for cooking the coated water chestnuts.

• Slotted spoon: To remove the cooked water chestnuts from the boiling water and transfer them to cold water.

• Another pot: To heat the coconut milk and dissolve the sugar.

• Measuring cups: To measure the coconut milk, water chestnuts, tapioca flour, sugar, and water.

• Colander: To drain the water chestnuts after they have been placed in cold water.

• Serving bowls: To serve the water chestnuts with the sweetened coconut milk.

• Stirring spoon: To stir the coconut milk and sugar mixture.

Prepare ingredients in advance: Dice the water chestnuts and coat them with tapioca flour the night before.

Use canned coconut milk: Opt for canned coconut milk to save time on preparation.

Quick cooling: Use ice water to cool the water chestnuts faster after boiling.

Batch cooking: Cook a larger batch of water chestnuts and store them in the fridge for later use.

Simplify sweetening: Dissolve sugar in the coconut milk while heating to save a step.