Tub tim krob

What to get ready

• Water chestnut (Chinese water chestnut) 360 g
• Tapioca starch 140 g
• Strawberry syrup 60 ml
• Coconut milk 360 ml
• Sugar 100 g
• Salt 4 g

Method

1. 1 Peel the water chestnuts, dice them into small cubes, and soak them in strawberry syrup for 15 minutes to absorb the red color.
2. 2 Drain the water chestnuts, then roll them in tapioca starch until each grain is completely coated with a thick layer of starch.
3. 3 Sift out the excess flour, then boil in boiling water for 3 minutes until the grains float to the surface and the shells become translucent.
4. 4 Immediately remove from the water and place in a bowl of ice water to give the batter a crispy texture, soak for 5 minutes.
5. 5 Cook the coconut milk with sugar and salt over low heat for 5 minutes, without letting it boil vigorously, then let it cool.
6. 6 Scoop the pomegranate seeds into a glass, pour in coconut milk, and add crushed ice.