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Thai·Thailand · Ayutthaya·Dessert / Sweets
ทับทิมกรอบ (Tub Tim Krob)
Crunchy water chestnuts coated in a sweet syrup, topped with coconut milk.
30 min total (prep 20 · cook 10)· Serves 4· Beginner·New
A popular Thai dessert from the Royal Summer Palace area, known for its refreshing, sweet flavor.
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Method
- 1Dice water chestnuts and soak them in red food coloring.
- 2Coat the chestnuts with tapioca flour evenly.
- 3Boil chestnuts in a pot until translucent.
- 4Prepare a syrup with sugar and water.
- 5Serve chestnuts in syrup with a splash of coconut milk.
Chef's tips
- Ensure the chestnuts are uniformly coated for the best texture.
- Serve with extra ice for a refreshing treat.
The story
A popular Thai dessert from the Royal Summer Palace area, known for its refreshing, sweet flavor.
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