ทับทิมกรอบ (Tub Tim Krob)

Crunchy water chestnuts coated in a sweet syrup, topped with coconut milk.

Ingredients

• 200 g water chestnuts
• 1 cup tapioca flour
• 1 cup sugar
• 1 cup coconut milk
• 1 tsp red food coloring

Method

1. Dice water chestnuts and soak them in red food coloring.
2. Coat the chestnuts with tapioca flour evenly.
3. Boil chestnuts in a pot until translucent.
4. Prepare a syrup with sugar and water.
5. Serve 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.