Tup Tim Grob (Water chestnuts in syrup)

    20 mins

    This dessert literally means "crispy rubies." The water chestnuts are cooked in a sugar syrup and coconut milk, then served with crushed ice to create a refreshing sweet for hot days.


    Bangkok (Krung Thep Maha Nakhon), Thailand
    4 people made this

    Serves: 4 

    • For the chestnuts
    • 1/2 teaspoon red food coloring
    • 250ml water
    • 120g water chestnuts, peeled and cut into 1 cm cubes
    • 25g tapioca flour
    • 1 litre water
    • For the syrup
    • 100g sugar
    • 125ml water
    • 125ml coconut milk
    • Crushed ice

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Mix the food coloring with 250ml water and add the water chestnuts to the mixture. Let sit for 20 minutes.
    2. Meanwhile, make the syrup by boiling the sugar and water for 2 minutes.
    3. Next, to finish the chestnuts, boil 1 litre of water.
    4. Drain the chestnuts from the dyed water and roll each piece in the tapioca flour.
    5. Drop each piece into the boiling water and cook until they float. Remove the chestnuts with a slotted spoon and cool in a bowl of cold water.
    6. To serve, place the water chestnuts in individual bowls and spoon over some of the syrup, coconut milk and crushed ice.

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