Tub Tim Grob
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Tub Tim Grob
Ruby-red water chestnuts in coconut milk with crushed ice, a classic cooling Thai dessert.
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About this dish
Ruby-red water chestnuts in coconut milk with crushed ice, a classic cooling Thai dessert.
Nutrition per serving
Nutrition values are estimates per serving and may vary with brands, portions and substitutions.
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Ingredients
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300 g water chestnutsdiced
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1/2 cup tapioca flour
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1 tsp Red Food Colouring
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400 ml coconut milk
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100 g sugar
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1/2 tsp salt
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2 cups crushed ice
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2 pandan leavesoptional
Measure, chop and organise all ingredients before cooking. Thai dishes often move quickly once the pan or grill is hot.
Method
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1
Colour the chestnuts
Toss diced water chestnuts with colouring until evenly coated.
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2
Coat
Roll in tapioca flour and shake away the excess.
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3
Cook the rubies
Boil until the pieces float and turn translucent; transfer immediately to iced water.
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4
Make the coconut milk
Warm coconut milk with sugar, salt and pandan, then cool.
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5
Assemble
Serve the ruby pieces with coconut milk and plenty of crushed ice.
What it tastes like
Cool, creamy and lightly sweet with crisp water chestnuts and chewy tapioca coating.
Make it milder
Reduce fresh chillies and chilli paste, remove chilli seeds, and serve extra chilli separately at the table.
Ingredient substitutions
Use locally available equivalents while preserving the balance of salty, sweet, sour, spicy and aromatic flavours.
Vegetarian alternative
Replace meat or seafood with firm tofu, mushrooms or mixed vegetables and use vegetarian sauces and stock.
Common mistakes
Avoid overcrowding the pan, under-seasoning the final dish, or overcooking delicate herbs and seafood. Taste and adjust before serving.
Serving the dish
Serve immediately with the traditional accompaniment or steamed jasmine rice where appropriate.
Finish with the fresh herbs, lime, chilli, crispy aromatics or toasted nuts listed in the recipe just before serving.
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Tub Tim Grob
Tub Tim Grob
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