• Tam Tim Krob - (Rubies In Coconut Milk)

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    Tam Tim Krob - (Rubies In Coconut Milk)
    Prep: 1 hours Cook: 20 min Servings: 4
    by Navaneetham Krishnan
    370 recipes
    a Thai dessert - sengkuang/sweet turnip coated with tapioca flour and served with sugar syrup and coconut milk.


    • For rubies
    • 1/4 sengkuang/sweet turnip -finely diced
    • (Note; most people use Chinese water chestnuts. Trust me, its fine with turnip).
    • A few drops of red colouring
    • 1/2 cup tapioca flour
    • For sugar syrup
    • 150g sugar (or as needed)
    • 500ml water
    • 3 pandan/screwpine leaves
    • For coconut milk
    • 200ml thick coconut milk
    • A pinch of salt


    1. For rubies
    2. Soak turnip with enough water and red colouring for 20 minutes.
    3. Strain and keep aside
    4. Put flour in a plastic bag.
    5. Add in turnip.
    6. Shake well until the turnip pieces are well coated.
    7. After that, sift/shake away excess flour.
    8. Add the pieces in boiling water and simmer for 3 minutes.
    9. Drain and plunge in ice-cold water.
    10. These are the rubies.
    11. For sugar syrup
    12. Simmer all the ingredients for a thick syrup.
    13. Remove and keep aside.
    14. For coconut milk
    15. Mix milk with salt.
    16. Keep aside.
    17. To serve
    18. Put a little red rubies in a bowl.
    19. Add sugar syrup and coconut milk.
    20. Serve as it is or with ice.

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