Thai
👍 Beginner Friendly
45 mineasy
ThaiDessert
Recipe Story
origins & traditionsTub Tim Grob, meaning "crispy rubies," is a beloved Thai dessert that combines multiple textures and temperatures in one bowl. Fresh water chestnuts are diced, tinted with red food coloring to resemble pomegranate seeds, then coated in tapioca starch and boiled until they develop a translucent, chewy exterior while maintaining their signature crunch inside. These ruby-like pieces are served in a pool of sweetened coconut milk over crushed ice, creating a refreshing treat perfect for hot days. The contrast between the cold, creamy coconut milk and the crunchy chestnuts makes this dessert uniquely satisfying. Often enjoyed during special occasions and everyday moments alike, this dessert represents the Thai mastery of balancing textures and flavors in a simple yet elegant presentation.
Instructions
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Drain the water chestnuts and dice them into small cubes, about 1/4 inch in size. Pat them dry with paper towels.
In a small bowl, mix a few drops of red food coloring with 2 tablespoons of water. Add the diced water chestnuts and toss to coat evenly with the red color.
Place the tapioca starch in a bowl. Working in batches, remove the colored water chestnuts from the coloring liquid, shake off excess, and toss them in the tapioca starch until well coated.
Bring a large pot of water to a rolling boil. Shake excess starch from the coated water chestnuts and drop them into the boiling water.
Stir gently to prevent sticking. The water chestnuts will sink initially, then float to the surface when cooked (about 3-4 minutes). Cook for 1 additional minute after floating.
Prepare a large bowl of ice water. Using a slotted spoon, transfer the cooked water chestnuts to the ice water to stop cooking and set their texture.
In a saucepan, combine coconut milk and sugar. Heat over medium heat, stirring until sugar dissolves completely. Do not boil. Remove from heat and let cool, then refrigerate.
To serve, drain the water chestnuts and divide them among serving bowls. Pour the chilled sweetened coconut milk over the water chestnuts. Add crushed ice to each bowl and serve immediately.
Tub Tim Grob
4.9 (46)
Tub Tim Grob is a refreshing Thai dessert featuring crunchy water chestnuts coated in tapioca starch, floating in sweetened coconut milk with crushed ice. The ruby-red gems provide a delightful textural contrast.
medium
40 min
6 servings
Ingredients
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Main
- 2 cups coconut, canned, full-fat
- 8 pieces tamarind, fresh or canned, drained and diced
- 6 tablespoons honey, or white sugar
- 1/8 teaspoons salt (optional)
Coating
- 3/4 cups flour, tapioca starch
Optional
- 1/2 cups jackfruit, fresh or canned, cut into small pieces (optional)
Chef Tips
expert advice•For the best texture, ensure water chestnuts are thoroughly dried before coating with tapioca starch.
•The amount of food coloring can be adjusted to achieve your desired shade of red.
•Some variations include adding jackfruit pieces or young coconut meat for additional texture.
•If tapioca starch is unavailable, you can substitute with cornstarch, though the texture will be slightly different.
•The coconut milk mixture can be prepared a day ahead and kept refrigerated.
•For a richer flavor, use full-fat coconut milk.
•Some cooks add a pinch of salt to the coconut milk to enhance the overall flavor profile.
•Fresh water chestnuts are ideal, but canned water chestnuts work well when fresh are unavailable.
