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Thai Dessert – Water Chestnuts in Syrup (Tub Tim Krop)

Water chestnuts in syrup and coconut milk is a very famous, popular but also traditional Thai dessert. In Thai it is called Tub Tim Krop (ทับทิมกรอบ). In fact, ‘Tub Tim’ means pomegranate and hence, this dessert is also referred to as ‘pomegranate seeds’ or ‘rubies’ since the chestnuts are usually coated with red or pink food colouring. The water chestnuts are put in syrup with coconut milk and crushed ice on top.

Thai dessert ‘Tub Tim Krop’

Thai dessert - water chestnuts in syrup (photo credit: foodrepublic.com)

Thai dessert – water chestnuts in syrup (photo credit: foodrepublic.com)

 

Ingredients:

For the chestnuts:

  • 200g water chestnuts
  • 50g tapioca flour
  • 100ml water
  • 1/2 TSP red or pink food colouring (optional, you may leave the colouring out completely or use other colours than red)

For the syrup:

  • 100g sugar
  • 100ml water
  • 125ml coconut milk
  • 1/4 TSP salt
  • 3 pandan leaves/ pandanus flavour
  • crushed ice

Preparation:

The first step is to cut the water chestnuts into cubes of about 1cm. Then prepare the food colouring (optional), take a bowl of water and put in some drops of food colouring. Mix everything together well and put in the chestnuts. Make sure the chestnuts are evenly coated in the food colouring mixture and let them sit for about 5 minutes.

The second step is to prepare the syrup, boil the water and put the sugar in. Let it boil for about 3 minutes, then let the syrup cool down.

In a next step, bring the coconut milk to a boil and add the salt & pandan leaves/pandan flavour. Let it cook for 3 minutes, then remove the leaves and let the coconut milk cool down.

In the meantime, drain the chestnuts from the dyed water and roll each piece in tapioca flour. Then boil up the chestnuts and let them cook until they float. Remove the chestnuts with a strainer. The chestnuts should then be cooled in some cold water. You’re now nearly ready to serve!

Tub Tim Krob - ready to serve (photo credit: foodspotting.com)

Tub Tim Krob – ready to serve (photo credit: foodspotting.com)

Put some of the chestnuts in a bowl, add some syrup, coconut milk and crushed ice on top 🙂

This recipe for water chestnuts in syrup comes from the marvellous cooking channel WhatRecipe.tv. In the following video you can easily learn how to make this treat.

‘Tub Tim Krop’ is a very refreshing Thai dessert and thus great for a hot climate and for summertime.

Hope you’ll give this recipe a try!

Yours, Sirinya

(P.S. for more information, check out my Thai Food Dictionary)




Thai Pumpkin Custard – Sankaya Dessert

Thai pumpkin custard (Sankaya, สังขยา) is a popular Thai dessert which is often sold in fresh-food markets and as street food. To prepare this dessert, we stuff a whole pumpkin or kabocha (Asian winter squash) with a sweet coconut milk and egg custard which is then steamed. This is a very beautiful and aesthetic dessert with balanced textures which also show the influence of the Portuguese on Thai food.

In fact, due to Portuguese influence in the 1600s, eggs were added to Thai desserts and sweets. In Thai, this dessert is also called ‘Sankaya Fak Thong’, ‘Fak Thong’ referring to ‘golden squash’ (ฟักทอง). This dessert is also known in Cambodia where it is called ‘Sankhya lapov’. The Khmer word for pumpkin is ‘lapov’.

Thai Pumpkin Custard

Thai pumpkin custard (photo credit: verygoodrecipes.com)

Thai pumpkin custard (photo credit: verygoodrecipes.com)

 

Ingredients for 4-5 portions:

  • 1 pumpkin (400-600g)
  • 4 eggs
  • 200ml coconut milk
  • 300g palm sugar
  • 2 TSP rice flour
  • 1/s TSP salt
  • 1000ml limewater
  • 3-4 pandan leaves or pandanus flavour

Preparation:

First prepare the pumpkin: wash it and cut out the top, then remove all the seeds and stringy insides from the pumpkin. In the next step, soak the pumpkin in 1 litre of limewater for 20-30 minutes.

Then prepare the custard: put the four eggs in a large mixing bowl, add salt, coconut milk, rice flour and palm sugar. Add also your pandan leaves or pandanus flavour and mix everything well by hand. It is important that the palm sugar is completely dissolved. Then stain the mixture with cheesecloth and afterwards fill your pumpkin with this custard mixture and put it in a steamer with boiling water. That is to say, place the pumpkin inside the steamer basket and steam for about 40-45 minutes.

Finally take the pumpkin out, let it cool down and you’re ready to serve! Your pumpkin is now like a pie, simply cut a piece out 🙂

Thai pumpkin custard like pie (photo credit: Takeaway, wikimedia.org)

‘Sankaya’ dessert like pie (photo credit: Takeaway, wikimedia.org)

This recipe for steamed pumpkin custard comes from the marvellous cooking channel WhatRecipe.tv. In the following video, you can easily learn how to make this dessert.

I think Thai pumpkin custard is an amazing dessert that may also be a nice exotic pie for Halloween 🙂

Hope you’ll give this a try!

Yours, Sirinya

(P.S. for more information, check out my Thai Food Dictionary)




Thai Style Banana, Pineapple & Coconut Smoothie

Today I’d like to share with you a nice and easy recipe how to make a Thai style banana, pineapple & coconut Smoothie. Summertime is coming soon and this is a perfectly refreshing and tropical drink for the season. What is more, banana, pineapple and coconut are a good combination for a Thai style smoothie. To make it extra special, I suggest you put in a small drop of Pandanus (Pandan, in Thai: Bai Toey) flavour or some additional coconut extract 🙂 The Pandanus flavour will make your smoothie a little greenish but gives your drink a nice aroma.

Thai Style Smoothie

banana, pineapple & coconut smoothie (photo credit: makeandtakes.com)

banana, pineapple & coconut smoothie (photo credit: makeandtakes.com)

Ingredients for two smoothies:

  • 1 large ripe banana, cut into chunks
  • 2 cups of fresh pineapple, cut into chunks
  • 1/2 cup of light or regular coconut milk
  • 1/2 cup of ice
  • 1 drop of Pandanus flavour and/or coconut extract (optional)
  • additional sugar or sweetener, as to taste (optional)

pandanus flavour (photo credit: templeofthai.com)

Pandanus flavour (photo credit: templeofthai.com)

Preparation:

Put the banana and pineapple chunks with the coconut milk and the ice into a blender and mix until everything is smooth. Optionally, you may add a drop of pandanus flavour or coconut extract and additional sugar or sweetener, as to taste.

Smoothie garnished with cream on top (photo credit: bakingbites.com)

Tropical drink garnished with cream on top (photo credit: bakingbites.com)

You may garnish your tropical drink with some cream and dried coconut flakes on top 🙂 It’s perfect for breakfast but also as a snack or a dessert.

In addition, you can also make delicious ice-pops with this smoothie. You just need an ice pop container. When the mixture is nearly frozen, put in the popsicle sticks in centre. Freeze for at least five hours or preferably overnight. By the way, if you’ve acquired a taste for bananas and coconut now, you may also want to try ‘Kluai Buad Chi’ which is a Thai bananas in coconut milk dessert.

An easy-peasy recipe, isn’t it? Hope you’ll give it a try! 🙂

Yours, Sirinya

 




Thai Dessert: Bananas in Coconut Milk (Kluai Buad Chi) กล้วยบวชชี

 

Kluai Buad Chi (กล้วยบวชชี), bananas in coconut milk, is the first Thai dessert that I’ve ever prepared for myself because it’s very easy to make and you only need a few ingredients.

My first try on banana dessert in coconut milk (Kluai Buad Chi) did not turn out perfect since my coconut milk was to thick and creamy. Hence, the dessert was too thick and the bananas could not move in there 😉
This was because I only had the creamy part of the coconut milk but not the watery part of it.

Well, let me tell you something more about Kluai Buad Chi, (‘Kluai’ is the Thai word for banana): First of all, it can be considered a very common Thai dessert that is completely vegan.

Bananas in coconut milk

thai dessert: bananas in coconut milk

Thai dessert: bananas in coconut milk (photo credit: Pinterest)

This Thai bananas in coconut milk dessert is usually made with a special type of banana, most commonly small (baby) bananas are used. The banana type used for this dessert is called ‘kluay nam wa’ (musa sapientum). However, you can also use other types of sweet banana for this recipe. Further, you will of course need coconut milk, brown or white sugar as you prefer, a pint of salt and a pandan leaf but this last ingredient is optional.

First, you need to shortly cook the bananas in water (approx. 10 min) and then peel and cut them. Then you prepare the coconut milk and add about a cup of sugar (a bit more or less as you like) and your pint of salt. You can also add a pandan leaf for good taste and aroma but this is optional. Then add your bananas into the pot and let cook with the coconut milk for about 10 minutes. Finally, add the creamy part of the coconut milk. And you’re ready to serve!

Homemade bananas in coconutmilk (photo taken by myself)

Homemade bananas in coconutmilk (photo taken by myself)

I’d like to round this post off by inserting a very nice video on how to make our Thai dessert Kluai Buad Chi, bananas in coconut milk.

It’s by Alif Silpachai who has an interesting and inspiring Thai linguistics and language YouTube channel. Thus, if you are a learner of Thai, you can also learn some Thai words here while preparing your easy Thai dessert!

Check this out and have fun making Kluai Buad Chi! By the way, if you’ve acquired a taste for bananas and coconut now, you may also want to try a Thai style smoothie with bananas, coconut & pineapple 😉

Yours,
Sirinya

(For more information about Thai desserts, check out my Thai Food Dictionary)