Tub Tim Grob

Name: Tub Tim Grob
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 150 g water chestnuts; 100 g tapioca flour; 200 ml coconut milk; 40 g sugar; 1 pinch salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegetarian

Tub Tim Grob, often referred to as 'red rubies', is a beloved Thai dessert that graces tables during family gatherings and special occasions. This dish is a home kitchen treasure, crafted with the care and precision of a Thai family cook's practiced hands. Each ruby-like morsel, created from water chestnuts, brings a touch of elegance to any meal, celebrated for its vibrant color and refreshing taste.

A bowl of Tub Tim Grob is a delightful contrast of textures and flavors. The crunch of the water chestnuts is enveloped by a soft tapioca coating, while a generous drizzle of creamy coconut milk adds richness. A hint of sugar and a whisper of salt balance the sweetness, creating a harmonious blend that invites a second helping.

Ingredients

150 gwater chestnuts
100 gtapioca flour
200 mlcoconut milk
40 gsugar
1 pinchsalt

Method

Begin by preparing the water chestnuts. Peel and dice 150 g of water chestnuts into small, even cubes. This ensures they cook uniformly and absorb the tapioca coating evenly.
Place the diced water chestnuts in a bowl and sprinkle with a pinch of salt. Toss them gently to ensure each piece is lightly seasoned. This step enhances the natural sweetness of the chestnuts.
In a separate bowl, add 100 g of tapioca flour. Roll the salted water chestnut cubes in the tapioca flour until they are fully coated. The flour should adhere well, forming a thin layer around each cube.
Fill a medium-sized pot with water and bring it to a boil over high heat. Once boiling, carefully add the coated water chestnuts. Cook them until they float to the surface, which indicates they are done. This should take just a few minutes.
While the water chestnuts are cooking, prepare the coconut syrup. In a small saucepan, combine 200 ml of coconut milk with 40 g of sugar. Heat over medium-low heat, stirring occasionally, until the sugar dissolves completely and the mixture is smooth.
Once the water chestnuts have floated to the surface, remove them with a slotted spoon and transfer them to a bowl of ice water. This step helps set the tapioca coating, giving it a chewy texture.
Drain the water chestnuts from the ice water and transfer them to serving bowls. Pour the warm coconut syrup over the top, ensuring each serving is generously coated.
Serve the Tub Tim Grob immediately, while the contrast between the cold water chestnuts and warm coconut syrup is most delightful. Enjoy this traditional Thai dessert with friends and family.