Recipe for “tub tim krob,” a popular Thai dessert.

Ingredients:

• 1 cup of water chestnuts, diced
• 1/4 cup of tapioca flour
• 1/4 cup of rice flour
• 1/4 cup of cornstarch
• 1/2 cup of sugar
• 2 cups of water
• 1 can of coconut milk
• 1/4 teaspoon of salt
• A few drops of red food coloring (optional)
• Crushed ice, for serving

Instructions:

1. Combine the tapioca flour, rice flour, and cornstarch in a bowl. Add enough water to make a smooth batter.
2. Cut the water chestnuts into small cubes and add them to the batter. Mix well.
3. In a separate saucepan, bring the sugar and water to a boil. Add the water chestnut mixture and stir until the mixture thickens.
4. Remove from the heat and allow to cool to room temperature. Add a few drops of red food coloring, if desired.
5. In another saucepan, heat the coconut milk and salt over medium heat until it comes to a boil.
6. To serve, spoon the water chestnut mixture into individual bowls or glasses. Pour the coconut milk over the top, and add some crushed ice.
7. Serve immediately and enjoy your refreshing Thai dessert!

Note: You can adjust the amount of sugar to your liking, depending on how sweet you want your dessert to be. Also, you can add other toppings like chopped mangoes, jackfruit, or lychees if you prefer.