Thapthim Krop, or Tab Tim Krob. Both the same fact to making this Thai dessert. Making the red rubies, or water chestnut soaked in red coloring, thereafter coated in tapioca flour and prior to cooking in simmering water. Once red rubies float atop, remove and submerge in ice water. That's it. Red rubies definitely are the centrality for Thapthim Krop and for our dessert pleasure, we just need to easily assemble (Khao Niaow Ma Muang/Mango Sticky Rice). Basically assembling red rubies alongside coconut milk and sugar syrup, and you can if you want to, add jackfruit. Done and over and me accomplishing my mission to making a Thai desserts instead of the usual savoury dishes I have been sharing one after the other (Tom Yum Noodle Soup, Vegan Tom Yum Soup & Thai Style Eggplant). Overall, Thapthim Krop is absolutely one of the best sweet delights of Thailand. Must try if you have not. Either make or head to any Thai restaurants where I bet Thapthim Krop will be on their menu.
10 water chestnut - cubed
A few drops of red colouring
1/2 cup tapioca flour
For sugar syrup
150g sugar (or as needed)
3 pandan/screwpine leaves
For coconut milk
200ml thick coconut milk
A pinch of salt
Soak turnip with enough water and red colouring for 20 minutes.
Strain and keep aside
Tip flour in a plastic bag.
Add in chestnut.
Shake well until chestnut pieces are well coated.
After that, sift/shake away excess flour.
Drop these pieces in boiling water and simmer for 3 minutes.
Drain and plunge in ice-cold water.
These are the rubies.
Simmer the three ingredients for a thick syrup.
Remove and keep aside.
Stir milk and salt.
Put some little red rubies in a bowl.
Add sugar syrup and coconut milk.
Serve as it is or with ice.