Tub Tim Krob — ruby water-chestnut in iced coconut milk

i. Origin & history

Tub tim krob is a Thai market dessert, particularly popular in summer. The pomegranate-coloured exterior gives the name — tubtim is Thai for pomegranate; the ruby colour mimics the seeds.

ii. Ingredients

Makes 4 servings · scroll the side panel to adjust

• 200 g water chestnuts (fresh or canned), diced 1 cm
• 1 tsp red food colour (or pomegranate juice)
• 2 tbsp water
• 100 g tapioca starch
• 400 ml coconut milk
• 100 g palm sugar
• 2 pandan leaves
• Pinch salt
• Crushed ice to serve
• 2 tbsp jackfruit slivers (optional)

iii. Method

1. Toss water chestnut cubes with food colour and 2 tbsp water until tinted pink. Drain; toss in tapioca starch to coat.
2. Bring water to a rolling boil; drop in chestnuts; cook 2-3 min until the starch coating turns translucent and the chestnuts float. Drain; plunge into iced water; drain.
3. Simmer coconut milk, palm sugar, pandan and salt 5 min; cool.
4. Divide chestnut rubies between bowls; pour coconut milk over; top with crushed ice and jackfruit.

iv. Tips & common mistakes

• Use the freshest ingredients you can. The recipe relies on them.
• Read the method through first. Several steps must be ready in advance.
• Season patiently. Sweetness and salt are tuned at the end, not the start.

v. Variations

Sankaya tub tim adds pandan custard. Modern colours use butterfly-pea blue, pandan green, and yellow for a multi-colour presentation. Mango tub tim is a contemporary fruit variant.

vii. More from Thai

• Cendol — pandan worms in iced coconut milk
• Sago Gula Melaka — sago in palm syrup
• Ais Kacang — Malaysian shaved ice
• Es Teler — Indonesian iced fruit dessert
• Khanom Chan — Thai layered rice cake
• Halo-Halo — Filipino shaved ice