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:
Equipment
- 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.
Ingredients
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
Instructions
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.
Notes
- 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.