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Tub Tim Grob (ทับทิมกรอบ) – Water Chestnuts in Coconut Milk
More recipes: Thai Recipes · Asian Desserts · All Asian Recipes
Tub Tim Grob (ทับทิมกรอบ) – Water Chestnuts in Coconut Milk
Laura Chen
4
30 minutes
15 minutes
400
Thai
Dessert
Tub Tim Grob is a Thai dessert of red-dyed water chestnut cubes in a tapioca coating. The name means crunchy rubies. You eat the cubes in sweetened, lightly salty coconut milk with crushed ice, and they stay crunchy inside.
Ingredients
- 150 g water chestnuts, diced
- 60 g tapioca starch
- 1/2 tsp red food coloring
- 480 ml coconut milk
- 100 g sugar
- 1/2 tsp salt
- 200 g crushed ice
- 8 fresh mint leaves, for decoration
Instructions
- Cut the water chestnuts into cubes and mix them with the red food coloring until evenly colored.
- Roll the colored water chestnuts in tapioca starch until fully coated.
- Bring water to a boil in a pot and cook the coated water chestnuts for about 5 minutes, until the coating is translucent.
- Drain the water chestnuts and rinse them in cold water to stop the cooking.
- Heat the coconut milk, sugar and salt in a pot and stir until the sugar has dissolved completely.
- Take the coconut milk off the heat and let it cool a little.
- Divide the water chestnuts among bowls, pour the coconut milk over them and serve with crushed ice.
- Garnish with fresh mint leaves.
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More recipes: Thai Recipes · Asian Desserts · All Asian Recipes