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Tub Tim Grob Recipe (Red Rubies Dessert)

Tub Tim Grob Recipe_Feature

Indulge in the vibrant flavors of Thailand with Tub Tim Grob, a delightful and refreshing dessert that’s as visually stunning as it is delicious. This traditional Thai treat features tender, ruby-red water chestnut cubes elegantly served in a pool of sweet coconut milk and crowned with glistening crushed ice. Whether you’re seeking to impress guests or satisfy your sweet tooth on a warm day, this easy-to-follow recipe will guide you through creating a taste of Thailand in your own kitchen. Get ready to savor the perfect blend of textures and flavors with our Tub Tim Grob recipe.”

The Origins of Tub Tim Grob

This dessert, known for its vibrant red ‘rubies’, hails from the heart of Thailand. It’s traditionally served in celebratory events, often associated with joy and prosperity. Every bite of Tub Tim Grob carries not just sweetness, but also centuries of Thai culture.

Now, you’re likely wondering about the name. ‘Tub Tim’ translates to ‘pomegranate’ in Thai, while ‘Grob’ means ‘crisp’. But don’t let the name fool you! Despite its name, pomegranates aren’t included in the dessert. Instead, the dessert’s ‘rubies’ are actually water chestnuts stained with red food coloring, creating a striking visual resemblance to pomegranate seeds.

The dessert’s creamy coconut milk base is a testament to Thailand’s tropical climate, rich in coconuts. It’s this blend of textures and flavors – the crisp ‘rubies’, the sweet, creamy coconut milk, and the crunch of crushed ice – that make Tub Tim Grob a delightful treat.

Cultural Significance of Tub Tim Grob

In Thailand, it’s considered a refreshing treat especially during Songkran, the traditional New Year’s festival, where the sweetness of this delicacy mirrors the joy of the celebration. Imagine yourself participating in this vibrant event, your hands cradling a bowl of Tub Tim Grob. You’ll notice the joyful atmosphere amplifying the delightful taste of this dessert, creating a memorable experience you’ll cherish.

But it’s not just Songkran that’s incomplete without this dessert. You’ll find it at weddings, birthdays, and other celebrations. It’s a symbol of sweetness, prosperity, and happiness that’s shared among loved ones. You’ll see Thai people relishing it, their faces glowing with delight. It’s part of their culture, their identity, their way of life.

Moreover, you can’t miss the significance of its vibrant red color, which stands for good luck and joy in Thai culture. You’ll understand why Tub Tim Grob is a cherished dessert and a cultural icon. Its cultural significance is deeply intertwined with Thai traditions, making it a dessert that’s more than just a palate pleaser. It’s a symbol of Thai culture, a testament to their love for life, joy, and celebrations.

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The Unusual Name: Why Is It Called Red Rubies Dessert

You might be curious as to why this traditional Thai dessert, despite its distinct pinkish hue, is commonly referred to as Red Rubies.

The name’s origin is quite fascinating, actually. Picture the dish in your mind. You’ll quickly realize that the small, shiny, bright red pieces floating around in this dessert resemble precious rubies. They’re not just any rubies, but they’re ‘tub tim,’ a Thai phrase that translates to ‘pomegranate seeds’ or ‘crimson heart.’ It’s a visual feast, isn’t it?

Now, you’re probably thinking that this dessert is made of pomegranate seeds. But, no, it’s not. The ‘rubies’ are water chestnuts coated in a jelly-like substance, dyed red, and served in coconut milk. This deceptive look-alike technique is what gives the dessert its whimsical name.

Popular Variations of Tub Tim Grob Recipe

There are several popular versions of this delightful sweet treat that you might be interested in trying. The traditional Tub Tim Grob is a classic favorite, but you’d be surprised at the creative twists chefs have introduced to this Thai dessert.

One variation you’ll find interesting is pairing Tub Tim Grob with young coconut meat. This adds a refreshing texture and enhances the overall flavor.

Another popular version involves substituting water chestnuts with tapioca pearls or ‘boba’. It’s a fun spin that gives the ruby-like dessert a trendy bubble tea vibe.

You also might want to try the version where the coconut milk is replaced with coconut cream. This gives the dessert a richer and creamier taste. Some even add fruits, such as lychee or jackfruit, for an exciting burst of flavors.

Lastly, there’s the ‘Tub Tim Grob Float’. It’s served with a scoop of coconut or vanilla ice cream on top. Imagine the chilly creaminess melting into the sweet, crunchy rubies. You’ll definitely find this variation a heavenly experience.

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Tub Tim Grob in Traditional Thai Celebrations

In traditional Thai celebrations, it’s quite common to see this vibrant sweet dish being served as it symbolizes good luck and prosperity. Tub Tim Grob, a classic Thai dessert, is often present during these festive occasions. You’ll find it adorning banquet tables, its red rubies shimmering amidst coconut milk, drawing you in with its enticing allure.

It’s not just the eye-catching colors and delightful crunch that make Tub Tim Grob a hit. Its cultural significance lies deep within Thai tradition. The name translates to ‘crimson rubies,’ symbolizing wealth and opulence. So, when you’re partaking in this dessert, you’re essentially savoring a spoonful of fortune and prosperity.

Special occasions like Songkran, Thai New Year, and Loy Krathong wouldn’t be complete without this delicious treat. You’ll see it served at weddings too, bringing luck to newlyweds. Even in temples, it’s offered as an act of merit.

Tub Tim Grob Recipe

How to make Tub Tim Grob (Red Rubies Dessert) at home

Tub Tim Grob, also known as Red Rubies Dessert, is a popular Thai dessert that features bright red water chestnut cubes served in sweet coconut milk and topped with crushed ice. It's a refreshing and sweet treat often enjoyed during hot weather or as a delightful ending to a Thai meal. Here's a detailed recipe for making Tub Tim Grob:
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Course Dessert, Snack
Cuisine Asian, Thai
Servings 4
Calories 200 kcal


  • Cutting board For cutting and cubing the water chestnuts (if using fresh).
  • Knife A sharp knife to peel and cube fresh water chestnuts (if using fresh) and for general cutting tasks.
  • Bowl You'll need bowls for soaking the water chestnuts in colored water, coating them with tapioca flour or cornstarch, and for serving the dessert.
  • Saucepan To heat and mix the sweet coconut milk and sugar. Choose a medium-sized saucepan for this.
  • Stirring Spoon A spoon or spatula for stirring the sweet coconut milk as it heats to dissolve the sugar.
  • Slotted spoon To remove the cooked water chestnut rubies from the boiling water and transfer them to the ice water.
  • Spoon or Ladle: For pouring the sweet coconut milk over the water chestnut rubies when serving.
  • Glasses or Bowls: To serve the Tub Tim Grob.
  • Ice Crusher or Mallet: To crush ice for topping the dessert.
  • Strainer You can use a strainer to strain the beetroot or dragon fruit juice if you're making natural food coloring. (Optional)
  • Blender: If you're making natural food coloring, you'll need a blender to blend the cooked beetroot or dragon fruit to extract the juice. (Optional)
  • Sieve or Mesh Strainer: If you're using canned coconut milk, you might need a sieve or mesh strainer to remove any lumps before heating it with sugar.


For the Water Chestnut Rubies:

  • 200 g peeled and cubed water chestnuts
  • A few drops of red food coloring (usually natural red food coloring derived from beetroot)
  • Tapioca flour or cornstarch, for coating

For the Sweet Coconut Milk:

  • 400 ml canned or fresh coconut milk
  • 100 g palm sugar or granulated sugar
  • A pinch of salt

For Serving:

  • Crushed ice


Prepare the Water Chestnut Rubies:

  • Rinse the peeled water chestnut cubes in cold water to remove excess starch
  • In a bowl, add a few drops of red food coloring to the water and mix well.
  • Add the water chestnut cubes to the colored water and let them soak for about 10 minutes until they turn bright red.
  • Drain the colored water and transfer the red water chestnuts to a clean kitchen towel. Pat them dry.

Coat the Water Chestnut Cubes:

  • Toss the red water chestnut cubes in tapioca flour or cornstarch until they are evenly coated. Shake off any excess flour.

Cook the Water Chestnut Rubies:

  • Bring a pot of water to a boil. Once boiling, carefully drop the coated water chestnut cubes into the boiling water.
  • Cook them for about 5-7 minutes or until they float to the surface. They should be tender but still have a slight crunch.
  • Using a slotted spoon, remove the cooked rubies from the boiling water and immediately transfer them to a bowl of ice water to cool down and stop the cooking process.

Prepare the Sweet Coconut Milk:

  • In a saucepan, combine the coconut milk, palm sugar (or granulated sugar), and a pinch of salt.
  • Heat the mixture over medium heat, stirring constantly until the sugar has dissolved and the mixture is well combined. Do not let it boil; you just want to heat it until it's hot but not simmering.
  • Remove the saucepan from the heat and let the sweet coconut milk cool down to room temperature.

Assemble and Serve:

  • Drain the water chestnut rubies from the ice water and divide them into serving bowls or glasses.
  • Pour the sweet coconut milk over the rubies.
  • Add crushed ice on top to chill the dessert further.
  • Your Tub Tim Grob is ready to be served! Enjoy the refreshing and sweet flavors of this Thai dessert.


  • Fresh vs. Canned Ingredients: You can use either fresh or canned water chestnuts, but canned ones are more convenient and readily available in many stores. If you use fresh water chestnuts, make sure to peel and cube them properly.
  • Food Coloring: Traditional recipes use natural red food coloring derived from beetroot or dragon fruit to achieve the vibrant red color. You can use store-bought food coloring, but if you prefer a natural option, consider making your own coloring by blending cooked beetroot and straining the juice.
  • Coating Thickness: When coating the water chestnut cubes with tapioca flour or cornstarch, ensure an even and thin coating. Too much flour can result in a gummy texture.
  • Cooking Time for Water Chestnuts: Be careful not to overcook the water chestnut rubies. They should be tender but still have a slight crunch. Overcooking can make them mushy.
  • Sweet Coconut Milk: Adjust the sweetness of the coconut milk to your taste. If you prefer it sweeter, add more sugar. Palm sugar is traditional and imparts a unique flavor, but granulated sugar is a suitable alternative.
  • Cooling the Sweet Coconut Milk: Allow the sweet coconut milk to cool to room temperature before pouring it over the water chestnut rubies. This prevents the rubies from becoming too soft.
  • Serving Temperature: Serve Tub Tim Grob cold with crushed ice. The contrast between the cold rubies and the sweet, warm coconut milk is part of what makes this dessert delightful.
  • Garnishes: While the dessert is traditionally served without additional toppings, you can garnish it with slices of jackfruit, pandan leaves, or even a drizzle of coconut cream for extra flavor and presentation.
  • Make-Ahead: You can prepare the water chestnut rubies and sweet coconut milk in advance and store them separately in the refrigerator. Assemble the dessert just before serving to maintain freshness and texture.
  • Variations: Some versions of Tub Tim Grob include the addition of young coconut flesh, basil seeds, or tapioca pearls for added texture and flavor. Feel free to experiment and customize the dessert to your liking.
Keyword coconut, dessert, snack, sweet, Thai, Thai food

Common Mistakes to Avoid When Making Tub Tim Grob

It’s crucial to sidestep common pitfalls when preparing this traditional Thai sweet dish. You might think making Tub Tim Grob is a breeze, but there are common mistakes you could fall into.

Firstly, don’t rush the process. Patience is key when soaking chestnuts to achieve the perfect texture for your red rubies. If you rush, they might end up too soft or too hard.

Secondly, pay attention to your coconut milk. It’s easy to let it overheat and curdle, which will ruin the dish’s consistency. Always remember to simmer it gently.

Another common mistake is over-sweetening the dessert. Tub Tim Grob should have a balance of sweetness, not an overpowering sugar hit. Adjust the sugar quantity to suit your taste buds.

Lastly, don’t forget about the ice. The dish should be served chilled. If you skip the ice, you’re missing out on the full Tub Tim Grob experience.

Avoiding these pitfalls will help you create a delightful and authentic Tub Tim Grob. Remember, practice makes perfect. Don’t get disheartened if your first attempt doesn’t turn out perfect. Keep trying and you’ll master this traditional Thai dessert in no time.

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Serving Suggestions for Tub Tim Grob

Now that you’re familiar with the role of Tub Tim Grob in traditional Thai celebrations, let’s shift gears a bit and talk about how you might serve this delightful dessert. After all, presentation can be just as important as the dish itself!

First off, you’ll want to serve Tub Tim Grob chilled. It’s a refreshing dessert, perfect for cooling down on a hot day. You could even consider serving it as a palate cleanser between spicy courses.

In Thailand, it’s often served in a bowl, topped with crushed ice and a generous helping of sweetened coconut milk. You might want to follow this traditional style or get creative with your presentation. You could use fancy glassware to show off those vibrant red rubies.

Add a sprig of mint or a slice of lime for a pop of color and a hint of freshness. Alternatively, consider pairing it with other Thai desserts for a diverse dessert platter.

Tips for Presenting Tub Tim Grob

Let’s not forget that it’s all about the details when presenting this Thai treat. You’re not just serving food, but creating an experience.

The color, texture, and arrangement of Tub Tim Grob all make a difference. Use clear, glass bowls to showcase the vibrant red rubies, and don’t skimp on the crushed ice. It’s not only for cooling the dessert, but also adds a visual appeal.

Consider serving this dessert in layers. Start with a bed of crushed ice, followed by a generous serving of red rubies, and top it off with sweetened coconut milk. This not only creates a beautiful contrast of colors but also lets your guests appreciate each element of the dish individually.

Garnishing is also important. A few sprigs of mint or a slice of tropical fruit can elevate the presentation. And remember, don’t add the garnish too early as it might wilt or lose its vibrancy. The timing is key.

Ultimately, the way you present Tub Tim Grob can turn this simple dessert into a feast for the eyes. So, put your creative hat on and let your presentation skills shine!

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Pairing Tub Tim Grob With Other Thai Dishes

Pairing this sweet treat with other Thai dishes isn’t as difficult as you might think. In fact, Tub Tim Grob’s mild sweetness and refreshing texture make it a versatile dessert that you can pair with many Thai meals.

Now, you’re probably wondering, what dishes go well with Tub Tim Grob? Well, it’s best paired with spicy dishes. The cooling effect of the coconut milk in Tub Tim Grob balances out the heat from the spices. Dishes like Thai Red Curry or Spicy Basil Chicken are perfect matches.

But it doesn’t stop there. You can also pair it with other Thai desserts for a sweet feast. Try it with Mango Sticky Rice or Thai Banana Pancake. The contrast between the rich, creamy coconut milk in Tub Tim Grob and the fresh fruit flavors in these desserts creates a delightful taste experience you’ll love.

How to Store and Preserve Tub Tim Grob

Storing and preserving this Thai treat correctly is important, so let’s dive into some helpful tips.

First off, you’ll want to store any leftovers in an airtight container. Glass is best, as it doesn’t hold onto flavors or smells. Make sure you’ve got a good seal on the container, as any air can lead to faster spoilage.

Pop your Tub Tim Grob into the fridge, not the freezer. This dessert is best enjoyed chilled, but freezing it can lead to unwanted texture changes. Ideally, you’ll want to consume it within two days. After that, the coconut milk might start to lose its fresh taste.

In the unlikely event you’ve made too much and can’t eat it all, you’ve got another option. You can store the components separately. The water chestnuts and syrup can go into the fridge in their own containers. The coconut milk should be used up quickly, or you can freeze it for another use.

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Tub Tim Grob and Its Influence on Western Desserts

Tub Tim Grob or ‘Red Rubies,’ has been making waves in Western kitchens due to its unique texture and tantalizing taste.

You’ll find it in fusion restaurants and gourmet bakeries, where chefs have been inspired to create their own versions. They’ve incorporated the crunchy water chestnuts coated in chewy tapioca, a hallmark of Tub Tim Grob, into their dessert menus. You might have even enjoyed a cheesecake or a crepe filled with these delightful ‘rubies’.

But it’s not just the taste and texture that have caught the attention of the West. The vibrant, almost jewel-like appearance of Tub Tim Grob has also inspired Western desserts. Think about those times you’ve seen desserts with bright, colorful elements designed to catch your eye. They’re heavily influenced by the visually stunning Tub Tim Grob.

Frequently Asked Questions

What Are Some Other Names for Tub Tim Grob in Different Regions or Cultures?

You’re curious about the various names for Tub Tim Grob in different cultures, aren’t you?

This delightful dessert is known by several titles worldwide. In Thailand, it’s often called ‘Red Rubies’.

In English-speaking countries, you may hear it referred to as ‘Thai Coconut Milk with Water Chestnuts’.

Regardless of the name, you’re sure to enjoy its sweet and refreshing taste.

Are There Any Specific Utensils or Tools Needed to Properly Make Tub Tim Grob?

You’re asking about the necessary utensils for making Tub Tim Grob. Well, you don’t need any special tools. A basic kitchen set-up is sufficient.

You’ll need a saucepan for boiling, a mixing bowl for combining ingredients, a strainer for draining, and a melon baller or small spoon to shape the water chestnuts.

If you’re serving it chilled, you’ll also need a refrigerator. So, there’s no need to worry. You’ve likely got everything you need already.

Is It Possible to Make a Vegan or Gluten-Free Version of Tub Tim Grob?

Absolutely, you can alter the traditional Tub Tim Grob to accommodate vegan and gluten-free diets. Instead of using regular milk, opt for coconut milk.

For the red rubies, use a gluten-free flour like rice flour. Remember, it’s all about finding substitutes that work for you, while keeping the essence of the dessert intact.

Enjoy crafting your own personalized version of this delicious Thai dessert!

Can Tub Tim Grob Be Used as an Ingredient in Other Dishes?

Absolutely, you can incorporate Tub Tim Grob into other dishes. It’s versatile and adds a unique sweetness to your meals.

Imagine it in a tropical fruit salad, as a topping for ice cream, or even in a cocktail for a burst of flavor. You’re only limited by your creativity.

Just remember, it’s a sweet dish, so it’s best paired with other ingredients that complement its sweetness. Go ahead and experiment in your kitchen!

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My name is Mint. I am a Thai girl who loves to cook and share my Thai food with everyone! Learn more about me here.

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