Recipe: Tob Tim Krob at home made easy!

By Raul Dias

(pic courtesy http://thaispa.ca)

Show me a person who can resist a bowl full of this wonderful Thai dessert that we in India have taken a mighty shine to and I’ll change my name... But if you thought that this water chestnut and coconut milk concoction was hard to make and best left to the restaurants, think again. This recipe that I’ve got—straight from a Thai chef, Chef Sumeth Boonyaratglin in a sweet little restaurant called Sawasdee in Chiang Mai is as easy as it is to make as it is to love. So, without any further delay, here it is. Enjoy!!

Ingredients:
100g water chestnuts (either fresh or Blue Dragon brand http://www.bluedragon.co.uk/products/water-chestnuts available at speciality stores)
5tbsp tapioca flour  (easily available)
150ml rose syrup (Rooh Afza will do)
150ml sugar syrup
2 stalks pandan (kewra) leaves or 2tsp kewra essence
750ml thin coconut milk (second extract)
Crushed ice to serve

Method:
* Chop the water chestnuts into small pieces and leave to soak in the rose syrup for at least three hours.
* Strain the liquid out of them and roll the water chestnuts in the tapioca flour.
* Place them in the sugar syrup and bring to a boil.
* Add the pandan leaves or essence to the boiling sugar syrup and water chestnuts.
* Turn the flame to simmer and add in the coconut milk.
* Stir till a bit thick and turn off flame.
* After cooling in the fridge, spoon mixture over crushed ice and serve with a spoon.

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