Tub Tim Grob (Water Chestnuts in Coconut Milk)

Name: Tub Tim Grob (Water Chestnuts in Coconut Milk)
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 300g Water Chestnuts, peeled and diced (about 1 cm cubes); 200ml Water, for coloring soak; 1/2 tsp Red Food Coloring; 120g Tapioca Starch, plus a little extra for dusting; 400ml Coconut Milk; 200ml Water; 80g White Sugar; 1/4 tsp Fine Salt; 1 Pandan Leaf, knotted, optional (traditional); 3 cups Crushed Ice

Tub Tim Grob is a classic Thai cooling dessert of crisp water chestnut bits encased in chewy, ruby-red tapioca, served in creamy, slightly sweet pandan-scented coconut milk over ice. The contrast of crunchy chestnuts, springy tapioca coating and fragrant coconut milk makes each spoonful delightfully refreshing and texturally addictive. Perfect for hot days or as a light, colorful finish to a meal.

Tub Tim Grob is a classic Thai cooling dessert of crisp water chestnut bits encased in chewy, ruby-red tapioca, served in creamy, ... Show more

Traditional Thai Recipe

Health Grade

E+ · Indulgent

Time

40 min

Price

0,45 €

Calories

291 kcal

vegan

budget

low calorie

easy

gluten free

low fat

Method

Dice chestnuts

Peel the Water Chestnuts if needed, then cut them into even 1 cm cubes. Keep the pieces as uniform as you can so they cook evenly and stay nicely crisp in the center.

Tint the chestnuts

In a bowl, stir the Water and Red Food Coloring together until the liquid is evenly tinted. Add the chestnut cubes, toss to coat, and let them sit for 5 minutes, stirring once halfway through, until the outside takes on a light ruby color.

Drain the chestnuts

Tip the colored chestnuts into a sieve and let them drain really well. Shake off any puddles of liquid so the starch will cling properly in the next step.

Coat with starch

Transfer the drained chestnuts to a bowl and toss them with the Tapioca Starch, adding a little extra for dusting if the pieces still look damp. Keep tossing until every cube is fully coated and looks dry and opaque.

Boil the rubies

Bring a large pot of water to a rolling boil. Add the coated chestnuts in batches, stir gently so they do not clump, and boil for 3 minutes until the pieces float and look glossy and translucent. Scoop them out, drain well, and rinse briefly under cold water to stop the cooking.

Simmer the syrup

In a saucepan, combine the Coconut Milk, the remaining water, White Sugar, Fine Salt, and, if you like, the knotted Pandan Leaf. Warm over medium heat, stirring until the sugar dissolves, then let it simmer gently for 5 minutes until fragrant. Remove the pandan leaf and let the syrup cool slightly.

Assemble bowls

Divide the Crushed Ice among serving bowls, spoon in the red rubies, and ladle the coconut syrup over the top. Serve immediately so the ice stays crunchy and the chestnuts stay pleasantly chewy.