Tub Tim Krub with Lactel Temptation Strawberry
Prep Time
15 mins
Cooking Time
15 mins
Serving
4
Ingredients
18oz-can whole water chestnuts, cut into 1cm cubes
Red Beetroot juice (for color)
¼ - ½ cup tapioca starch
2 Bottles of Lactel Temptation Strawberry 500g
Serving
Crushed ice
1 Tablespoon of Ripe fresh jackfruit
1 Tablespoon of Young coconut meat
Steps
1
Add water to cover over water chestnuts, then add beet juice till the water is bright red.
2
Drain the water chestnuts and place in a mixing bowl. At the same time, boil a big pot of water.
3
Sprinkle 2 tablespoon of the tapioca starch and toss to coat the water chestnuts.
4
Repeat the steps to coat the water chestnuts until all pieces are completely coated in starch (white) and are not sticking together.
5
Once done, put them in a strainer and shake off excess starch.
6
Prep an ice water bowl for chilling the rubies after cooking.
7
To cook the rubies, sprinkle half of the rubies into rapidly boiling water, then stir gently for about 2-3 minutes (once they float, let them boil for another minute).
8
Scoop out a small amount (tester amount) with a skimmer then dunk them into the cold-water bowl, keeping them in the skimmer for a few seconds just until the coating "settles" into a clear gel.
9
Check if there are lot of white, uncooked starch spots on the rubies, if so, put them back into the pot and boil for another minute.
10
Once done, take out the remaining rubies and place them into cold water.
11
Repeat Step 7 - 10 for the other half.
12
Once cool, drain them. It's best for the texture to not refrigerate these but it will last all day at room temp (22oC), you can make them the night before and keep in a cool place until serving time.
13
To serve, put a scoop of the rubies into a serving bowl, add jackfruit and/or young coconut meat.
14
Add 250ml of Lactel Temptation Strawberry, serve with ice.