Simple dessert idea- Chinese Water chestnut in coconut cream

Chinese Water chestnut in coconut cream or Tub Tim Krob is a simple dessert idea. Easy to cook. A good dessert after a hot and spicy Thai meals.

Chinese Water chestnut in coconut cream

1 cup Chinese water chestnut, cube cut
1/2 cup Tapioca starch
3/4 cup Coconut milk
150 g. Sugar
3/4 cup Water
Ice, Coloring

1. Dilute pink coloring with water. Add chinese water chestnut and stir. Wait for 10 minutes.
2. Put the colored water chestnut into tapioca starch and stir.
3. Boil 2 cups of water. Put the chinese water chestnut and boil until 3/4 cooked. Take them out.
4. Boil sugar with water to make syrup. Stir for 2-3 munutes. Add coconut milk.
5. To serve-put the water chestnut into a bowl. Add the syrup and ice.

You can top this dessert with some sliced fresh coconut or jackfruit. The trick of this cooking is that you should not cook the 3rd step untill the tapioca starch is all crytal. That will be over cooked and the tapioca starch will be too soft and fall out. Just boil the water chestnut and see if the tapioca starch is partly crytal.

That's it! Enjoy your meal. :) 

Photo:
- http://topicstock.pantip.com/food/topicstock/2012/03/D11830521/D11830521.html