Crunchy water chestnuts get a thin, springy coating of tapioca and are served in chilled coconut milk with sugar syrup and shaved ice. A refreshing dessert with exactly the contrast tub tim krob is all about.
Tub tim krob is often translated as ‘red rubies in coconut milk’: after cooking, the pink-red water chestnut cubes look like shiny little gems. Beneath the translucent tapioca coating, the water chestnut stays firm and crunchy. That contrast between a soft exterior and a fresh, firm center is the key to this dessert, so cut the water chestnuts into small, even cubes and don’t cook them any longer than necessary.
Canned water chestnuts are convenient for this and available all year round. Rinse and pat them thoroughly dry so the coloring or syrup doesn’t immediately get diluted. Red syrup adds a light fruity flavor as well as color; don’t use too much, so the coconut milk and sugar syrup remain recognizable. A few drops of red food coloring diluted with water are a more neutral alternative. Pandan is another color option, but it gives you green cubes with a fragrant, vegetal note instead of the familiar ruby-red color.
Tapioca flour quickly forms a clear, elastic coating as it cooks. Toss the cubes in it just before cooking and shake off any excess flour: a thin coating stays springy, while a thick one can turn floury. Cook the cubes in small batches in plenty of boiling water. They’re ready as soon as they float to the surface and the outside is translucent. Rinse them briefly under cold water to stop the cooking. Don’t leave them in cold water for a long time, as the coating can go soft.
Coconut milk is naturally rich and mellow; a pinch of salt brings out its flavor without making the dessert taste savory. You can make the sugar syrup ahead and store it chilled. Use full-fat coconut milk for a creamier result, or a lighter version if you want the coconut to be less pronounced. Stir a can of coconut milk until smooth before measuring it, so the fat and liquid are evenly distributed. Serve in small bowls with plenty of shaved ice; it keeps the dessert cool and makes the coconut milk feel less heavy. Add the cubes just before serving. Store any leftovers covered in the refrigerator and preferably eat them within a day; the tapioca coating will become less springy if stored for longer.
Stir the sugar and 100 ml water together in a saucepan. Bring to a boil and simmer gently for 1 minute, until the sugar has dissolved. Let the syrup cool, then refrigerate for at least 20 minutes.
Stir the coconut milk until smooth with the salt. Cover and refrigerate while you prepare the water chestnuts.
Rinse the water chestnuts, pat them dry and cut them into cubes about 5 mm across. Toss them in a bowl with the red syrup so they are colored all over.
Put the tapioca flour in a large bowl. Add the colored cubes and toss until they have a thin coating of flour all over. Shake off the excess flour in a sieve.
Bring a large pot of water to a boil. Cook the cubes in two batches, stirring gently so they don’t stick together. Lift them out as soon as they float to the surface and the tapioca coating is translucent, after about 1–2 minutes.
Briefly rinse the cubes under cold water and drain. Divide the shaved ice among four bowls. Spoon the coconut milk and sugar syrup over the ice, then divide the water chestnuts among the bowls. Serve immediately.
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