Ingredients with Measurements:
- 1 cup water chestnut, diced
- 1/4 cup tapioca flour
- 1/4 cup water
- 1/4 cup sugar
- 1/4 cup coconut milk
- 1/4 cup basil leaves, chopped
- Crushed ice
Special equipment needed:
- None
Step-by-step instructions:
1. In a bowl, mix the diced water chestnut with tapioca flour until the water chestnut is fully coated.
2. In a pot, bring water to a boil. Add the coated water chestnut and cook for 5 minutes or until the water chestnut is cooked and the tapioca flour is translucent.
3. Drain the water chestnut and rinse with cold water. Set aside.
4. In a separate pot, mix water and sugar. Bring it to a boil and stir until the sugar is dissolved.
5. Add the cooked water chestnut and let it simmer for 5 minutes.
6. Turn off the heat and add coconut milk. Stir well.
7. Let it cool down and add chopped basil leaves.
8. Serve with crushed ice.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- None
Serving size:
- 2-3 servings
Nutritional information:
- Calories: 192
- Fat: 5g
- Carbohydrates: 38g
- Protein: 1g
- Fiber: 1g
- Sugar: 27g
Substitutions for ingredients:
- Tapioca flour can be substituted with cornstarch.
- Basil leaves can be substituted with mint leaves.
Variations:
- Add sliced strawberries or mangoes for a fruity twist.
- Use pandan leaves instead of basil leaves for a more traditional flavor.
Tips and tricks:
- Rinse the cooked water chestnut with cold water to prevent it from sticking together.
- Let the dessert cool down before adding the basil leaves to preserve their flavor.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- None
Presentation ideas:
- Serve in a clear glass to showcase the colorful dessert.
Garnishes:
- None
Pairings:
- None
Suggested side dishes:
- None
Troubleshooting advice:
- If the tapioca flour is not translucent, cook the water chestnut for a few more minutes.
Food safety advice:
- Make sure to rinse the cooked water chestnut with cold water to prevent bacterial growth.
Food history:
- Tub Tim Krob is a popular Thai dessert made with water chestnut and tapioca flour.
Flavor profiles:
- Sweet, creamy, and slightly chewy with a hint of basil.
Serving suggestions:
- Serve as a refreshing dessert after a spicy Thai meal.
Related Categories
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Region: Thai