Tub-tim Krob

  • 10 to 15 pieces of canned or fresh water chestnuts
  •  60 ml (1/4 cup) water  
  • 120 ml (1/2 cup) tapioca or potato flour  
  • 80 ml (1/3 cup) sugar  
  • 5 drops red food coloring or suitable amount of natural food colouring such as beet-root (red-beet) juice  
  • 80 ml (1/3 cup) coconut milk

  1. Take about 10-15 pieces of water chestnuts. Use canned water-chestnuts for convenience, fresh chestnuts will need peeling before processing through the recipe. 
  2. Cut each chestnut crossways, making two round disks. Make another two cuts in both to give a total of six pieces. 
  3. Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well. Natural food colourings include red beet and rosella. These have a vague pinkish hue to the overall colour. 
  4. Drain the chestnuts. 
  5. Put your choice of  flour into a bowl and drop in the chestnuts. Shake the bowl  to coat the chestnuts with flour. 
  6. Scoop the chestnuts into a sieve to get rid of the excess flour. 
  7. Put them into another bowl. Spray some water on the chestnuts with a spray mister. 
  8. Return them to  the flour bowl. Coat them with flour again. You can repeat this process for as many coatings as you like. 
  9. Boil a pot of water. When boiling, dump the coated rubies in. The cooked pieces will float and appear transparent. Scoop them up in a strainer and dump them in ice water. 
  10. Prepare the sugar syrup by dissolving the sugar in boiling water to dissolve. 
  11. Place the rubies into a serving bowl and pour the coconut milk over .