Thub Thim Krop (Red Ruby)

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Coconut granita

  • 200 ml coconut milk
  • 300 ml ice
  • 100 g sugar
  • 5 g salt

Thub thim krop (Red Ruby)

  • 8 pieces water chestnuts (peeled and diced)
  • 2 tbsp sugar
  • 1 cup CAP KAPAL ABC Tapioca Starch
  • 1 tbsp beetroot powder
  • For boiling water

To compile (garnish)

  • 100 g jackfruits (sliced)
  • CAP BINTANG Jaggery Powder

Cooking Method

Instructions:  Coconut granita

  • Blend together all the ingredients and pour it onto a shallow tray.
  • Keep it in the freezer and scrape the mixture every 30 minutes. By scraping, it creates small ice crystals.
  • Once completely crystallized, spoon it onto the prepared water chestnuts.

Instructions: Thub thim krop (Red ruby)

  • Mix together cubed chestnut, sugar and beetroot powder and let them infuse for 30 minutes.
  • In a deep tray, spread the tapioca starch out. Drain the chestnuts and coat them lightly with the tapioca starch.
  • Bring a pan of water to boil and lower the heat until simmering point.
  • Drop the coated chestnuts and simmer until they floats.
  • Get ready an ice bath. Remove the chestnuts and plunge them in the cold water. Reserve until ready to serve.

To Serve:

  • coop a large scoop of coconut granita onto a bowl, garnish it with the drained chestnuts, sliced jackfruits and jaggery powder.