Tub Tim Grob: Rose Scented Water Chestnut & Coconut Milk Recipe
Thapthimkrop is a famous Thai dessert prepared with the goodness of coconut and water chestnuts. The rose and Kewra essence added to this dish stand out apart from the delicious, nutty taste of it. This recipe has taken this traditional dish to a whole another level and is curated in a way that it is easier for you to replicate it at home. All you need are a handful of basic kitchen ingredients and a soft coconut shell if you like to plate your recipes fine. The main steps of this recipe are boiling the coconut milk properly and adding in the rose and Kewra essence. You can serve this to your guests on your next get-togethers and this scrumptious dessert can become the life of a party. Don’t wait for long and grab your ingredients to prepare Tub Tim Grob with this step-by-step recipe below!
Ingredients of Tub Tim Grob: Rose Scented Water Chestnut & Coconut Milk
- 20 gm water chestnut
- 1 cup coconut milk
- 1 leaves kewra
- 10 gm tapioca flour
- 30 ml rose syrup
- 1/2 cup sugar syrup
- 1 gm coconut
How to make Tub Tim Grob: Rose Scented Water Chestnut & Coconut Milk
Step 1 Soak the water chestnuts overnight
Soak diced water chestnut in rose syrup overnight. Drain and coat with tapioca flour and let it slightly boil.
Step 2 Boil coconut milk with sugar syrup
Put the water chestnuts in half of the sugar syrup. Take a fresh pan and boil the coconut milk with half of the sugar syrup. Add Kewra leaf and boil once again. Cool and chill the coconut milk.
Step 3 Pour over crushed ice and serve chilled
Cut a tender coconut, drain the water and peel it nicely. Drained the water chestnuts again and put in the tender coconut shell. Topped with the sweet coconut milk and crushed ice. Serve chilled.
Post Comment