sweet

Tubtim Krob

• servings: 2

Ingredients

• pieces water chestnuts
• 2 tbsp tapioca flour
• 0.5 cup coconut cream
• 2 tbsp white sugar
• 0.5 tsp salt

Cookware

• pot
• small pot

Method

1. Cut water chestnuts in half and soak in grenadine for 2 hours until coloured.
2. Coat the water chestnuts in tapioca flour until thickly coated.
3. Bring a pot of water to the boil. Drop in the coated chestnuts for about 30 seconds or until they turn translucent. Remove immediately and place into cold water.
4. Heat coconut cream in a small pot over low heat. Add white sugar and salt, stirring until dissolved.
5. Combine the chestnuts and sweetened coconut cream in a bowl. Serve with crushed ice.