Tub Tim Grob | Red rubies Thai dessert

Tub Tim Grob | Red rubies Thai dessert

 

Tub Tim Grob | Red rubies Thai dessert | How to make Thai summer dessert | Recipe of Tub Tim Grob | Red rubies Thai dessert

 

Tub Tim Grob | Red rubies Thai dessert is prepared using water chestnuts, which are coated with tangy syrup and served with Sweetned and chilled coconut milk.

This is by far the best dessert I have tasted with such unique Ingredients. Water chestnuts are very nutritious with very low calorie count.

Tub Tim Grob | Red rubies Thai dessert means what?

“Tub tim” means rubies and “Grob” means crunchy. Tub Tim Grob | Red rubies Thai dessert is a perfect refreshing summer treat to cool down yourself from scorching heat.

This dessert is commonly consumed by Thai People to get respite from hot weather.

It is made with chestnut cubes, which are first coated with strawberries crush (in Thailand they use red sala syrup for this process).

And then coated with tapioca (sabudana) flour, and served with sweetned coconut milk. This dessert is known as “red rubies” because it’s appearance similar to Rubies.

Thai dessert with my favourite ingredients :

On our trip to Bangkok few years back in summers, we got to taste this amazing dessert. After tasting, I immediately fell in love with this.

I love munching on raw water chestnut (just peel the green cover part and gobble) and now all you know that coconut is my all time favourite. So when this killer combination is paired, you can imagine how happy my taste buds would be !!

And I was so eager to try this at home so i Googled the perfect recipe for it and I must say it turned out superb and tasted so yummy.

Tub Tim Grob | Red rubies Thai dessert when served chilled with coconut milk, makes this the one of the best and refreshing drink to enjoy during summers!

Here’s how to make this delicious Thai dessert Tub Tim Grob | Red rubies Thai cooler.

Let’s first make homemade tapioca flour from scratch.

How to make tapioca flour at home :

The very important ingredient for this recipe is tapioca/sabudana flour.

To make this at home just dry roast whole sabudana in a pan. Cool it properly. Next grind this in dry grinder and sieve it. Homemade tapioca flour is ready.

A unique Upvaas recipe :

This is a great and very unique Upvaas/fasting option recipe made with Water chestnuts, Sabudana/tapioca flour and coconut milk.

You may would want to try my other Upvaas/fasting recipes listed below 👇

Rajgira/Amaranth Sabudana khichdi cones

No bake mix fruit pie

Rajgira/Amaranth creme brulee

No bake Rajgira/Amarnath fruit tart

 

PREP TIME  : 45 mins

COOK TIME  : 25 mins

Yield: Serves 2

 

Ingredients  :

12 water chestnuts peeled and cubed

3/4th cup of tapioca flour

3-4 tbsp strawberry crush

1cup Coconut milk

To make sugar syrup
1 cup sugar

1 Cup water

Pinch of salt

Pinch of organic red food colour, you may omit adding this (optional)

To make red rubies :

Peel the water chestnuts. Halve each water chestnut horizontally to form 2 discs, then cut each disc into 2 pieces (4 pieces per chestnut)

 

Tub Tim Grob | Red rubies Thai dessert

Transfer the water chestnut pieces into a bowl. In Strawberries crush soak water chestnut pieces, and add few drops of organic red food colour (purely optional), also for around 10 minutes.

In Thailand a red syrup( sala syrup) is used, which is tangy in taste.  I have substituted that syrup with strawberries crush.

********For making this dish for fasting, you may omit red food colour.

 

Tub Tim Grob | Red rubies Thai dessert

After 10 minutes drain it from strawberry syrup and coat well with tapioca flour, so that it will not leak the colour afterwards.

 

Tub Tim Grob | Red rubies Thai dessert

After 10 minutes shake off the tapioca flour from water chestnut pieces. Put in colander and dust off the excess flour, if any.

Bring a deep pot filled with water to rolling boil. Drop coated chestnut pieces in water. After 3-4 minutes pieces would start to float above the water.

Keep a bowl filled with ice cold water ready. Now drain chestnuts pieces and put it in ice cold water.

 

 

To make sugar syrup :

Combine sugar and water in a small pot. Simmer and stir until all the sugar has dissolved.

Let it simmer till sugar dissolves properly. Remove impurities with the help of a slotted spoon. In between keep stirring the syrup. Switch off the flame and add coconut milk to it.

Add the coconut milk once it’s cooled a bit, otherwise Coconut milk can curdle.

Now switch on the stove again and keep the flame on low. Keep stirring it constantly so the syrup and coconut milk gets incorporated nicely.

It will start to thicken meanwhile.  Stir for few more minutes.

Remove from the stove. Keep it aside to cool. Pour into glasses and keep it in the fridge to chill for some time.

At the time of serving Tub Tim Grob | Red rubies Thai dessert, add water chestnuts to chilled coconut milk.

 

 

Tub tim grob | Red rubies thai dessert

 

Notes :

– This recipe is fasting friendly and can be made during those days. Please skip using red colour, if you want to have for Upvaas, and you are good to go.

Happy cooking

Regards ❤️

Lata

 

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Tub tim grob | Red rubies thai dessert

 

5.0 from 5 reviews
Tub Tim Grob | Red rubies Thai dessert
 
Prep time
Cook time
Total time
 
Tub Tim Grob | Red rubies Thai dessert is a cool and perfect refreshing summer treat that is commonly used by Thai people to get respite from hot weather.
Author:
Recipe type: Summer Drinks
Cuisine: Thai
Serves: 2
Ingredients
  • 12 water chestnuts peeled and cubed
  • ¾th cup of tapioca flour
  • 3-4 tbsp strawberry crush
  • Coconut milk 1 cup
  • To make sugar syrup
  • 1 cup sugar
  • 1 Cup water
  • Pinch of salt
  • Pinch of organic red food colour(optional)
Instructions
  1. To make Red Rubies :
  2. Peel the water chestnuts. Halve each water chestnut horizontally to form 2 discs, then cut each disc into 2 pieces (4 pieces per chestnut)
  3. Transfer the water chestnut pieces into a bowl. In strawberries crush, soak water chestnut pieces and add few drops of organic red food colour (purely optional)also for around 10 minutes.
  4. In Thailand a red syrup is used, which is tangy in taste. I have substituted that syrup with strawberries crush.
  5. After 10 minutes drain it from strawberry syrup and coat well with tapioca flour, so that it will not leak the red colour afterwards.
  6. After 10 minutes shake off the tapioca flour from water chestnut pieces.
  7. Put in colander and dust off the excess flour, if any.
  8. Bring a deep pot filled with water to rolling boil. Drop coated chestnut pieces in water. After 3-4 minutes pieces would start to float above the water.
  9. Keep a bowl filled with ice cold water ready. Now drain chestnut pieces and put them in ice cold water.
  10. To make Sugar Syrup:
  11. Combine sugar and water in a small pot. Simmer and stir it until all the sugar has dissolved.
  12. Remove impurities with the help of a slotted spoon.
  13. In between keep stirring the syrup.
  14. Switch off the flame once it is done.
  15. Add coconut milk.once it is cooled a bit, otherwise the chance of coconut milk getting curdled is high.
  16. Now switch on the stove and keep the flame on low.
  17. Keep stirring it constantly so that the syrup and coconut milk gets incorporated nicely.
  18. It will start to thicken meanwhile.Stir for few more minutes.
  19. Remove the syrup from the stove. Keep it aside to cool. Pour into glasses and keep it in the fridge to chill for some time.
  20. At the time of serving Tub Tim Grob | Red rubies Thai dessert, add ruby red water chestnut cubes to chilled coconut milk.
  21. Note :
  22. This recipe is fasting friendly and can be made during those days. Please skip using red colour, if you want to have for Upvaas and you are good to go.

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This Post Has 13 Comments

  1. Vanitha

    Very interesting dessert! I remember I used to enjoy fresh water chestnuts while living in Delhi. Now it is the canned variety! Such a unique dish dear…looks so delicious and refreshing!

    1. Lata Lala

      Thank you Vanitha. I love water chestnuts in any form. We get these in abundance here in Mumbai.

  2. Sandhya Nadkarni

    Lata, what a treat this is. Yummy flavors and the crunch! Plus I could drink coconut milk by the gallons 🙂

    1. Lata Lala

      Thanks Sandhya. Truly its an amazing drink.

  3. geetha priyanka

    This recipe sounds so delicious and totally unique. Chestnut and coconut milk combo sounds interesting!!!

    1. Lata Lala

      Thank you Geetha. It really tastes amazing.

  4. amrita roy

    Though I am not a fan of water chestnut but looking the dessert I feel irresistible …

  5. Samira Gupta

    What a unique recipe! Never even thought of using it in dessert form. Going to try it definitely, as soon as I am able to get water chestnuts.

    1. Lata Lala

      Thank you for writing in Samira. Glad to hear that you liked it.

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