Water chestnut in coconut milk (Tub Tim Krob)


1 cup coconut milk

1/2 cup chestnuts – cut into small pieces

2 Pandan leaves

1/2 tsp Salt

1/2 cup sugar

Red food coloring

1 cup water

2 cup flour

1 cup ice


  1. Soak chestnuts in red food coloring for 10 minutes
  2. Bring coconut milk to a boil over low to medium heat. Add pandan leaves, sugar and salt. Stir for a few seconds, then remove heat and allow to cool
  3. Remove the excess coloring water from the chestnuts. Coat them thoroughly with flour
  4. Bring water to a boil, then add the chestnuts until the flour is cooked and they float. Remove them and put into ice cold water

Place the crispy chestnuts in a small bowl, add ice pour over cooled sweet coconut milk now it is ready to serve