Tub Tim Grob Recipe

Tub Tim Grob is Thailand's famous red ruby dessert, where crunchy water chestnuts coated in a jewel-red tapioca shell float in sweet coconut milk over crushed ice. It is cool, creamy and delightfully crunchy. This pretty pink dessert is a showstopper at any Thai meal.

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

Servings

4 servings

Calories

340

Ingredients

• 1 can (225 g) water chestnuts, drained and diced
• 3 tablespoons red food colouring (or beetroot juice)
• 1 cup tapioca starch
• 1 can (400 ml) coconut milk
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1 pandan leaf, tied in a knot (optional)
• 2 cups crushed ice
• 1 tablespoon toasted coconut flakes, to garnish

Instructions

1. Toss the diced water chestnuts with the red food colouring and leave for 10 minutes until evenly stained a deep ruby red.
2. Drain any excess colouring, then toss the chestnuts in the tapioca starch until every piece is well coated.
3. Shake off the excess starch and drop the coated chestnuts into a pot of boiling water. Cook for about 3 minutes, until they float and the coating turns translucent.
4. Scoop the rubies into a bowl of cold water to stop the cooking and keep them separate.
5. Meanwhile, warm the coconut milk with the sugar, salt and pandan leaf over low heat, stirring until the sugar dissolves. Do not let it boil. Remove the pandan leaf and cool.
6. To serve, spoon the rubies into bowls, ladle over the sweetened coconut milk and top generously with crushed ice.
7. Garnish with toasted coconut flakes and serve immediately while icy cold.

Pro tips

• Coat the chestnuts twice in tapioca starch for a thicker, chewier ruby shell.
• Keep the rubies in cold water until serving so they do not stick together.
• Do not boil the coconut milk or it may split; gentle heat is enough.
• Serve with plenty of crushed ice, as the dessert is meant to be eaten icy cold.

Frequently asked questions