Tub Tim Grob Food

THAI RED RUBIES DESSERT RECIPE | TUB TIM KROB | ทับทิมกรอบ

Steps:

• Pour the coconut cream into a pot and set it on low heat.
• Tie the pandan leaves (as seen in the video tutorial) and add them to the pot.
• Add the salt, followed by the sugar, and stir until fully dissolved.
• Let simmer and remove from heat. Set aside to cool.
• Place the diced water chestnut in a large bowl.
• Add the liquid red food color and water to it and mix well. Set aside for 10 minutes so that the water chestnut absorbs the color.
• In the meantime, bring about 3 cups of water to a boil.
• Once the water chestnut has absorbed the water, place the tapioca flour in another large bowl. Add the colored water chestnut to it and mix with a spoon, making sure that all sides are evenly coated.
• With a slotted spoon, take some coated water chestnut and sift to remove the excess flour. Do not use a flour sifter in this step as the holes are too tiny to remove any lumps.
• Throw the water chestnut into boiling water and cook until floating.
• Prepare a large bowl of iced or cold water.
• When the water chestnut is floating, it means the rubies are cooked. Simply use the same slotted spoon to transfer the rubies to the bowl of iced water to stop it from cooking.
• Equally split the rubies into 6 dessert bowls and pour the coconut syrup over them. Tub tim krob is often enjoyed with crushed ice in Thailand so you can add some ice to each bowl. Remember that the ice will dilute the coconut syrup so make sure the syrup is sweet enough if you are serving this dessert with ice.

TUB TIM KROB (RED RUBIES)

Steps:

• Dice the water chestnuts into chunks and toss with the red food coloring until evenly coated. Throw the colored water chestnuts into a bowl. Sprinkle with the tapioca flour and mix well to coat.
• Pour out the contents into a colander and shake off the excess flour (make sure there's not too much flour or the texture will be too gummy and you will lose the water chestnut flavor).
• Put the floured chestnuts into a pot of boiling water. Boil until the flour turns translucent and the red of the water chestnuts is all that's left, about 2 minutes. Remove and drain the water chestnuts. Toss into a bowl of ice cubes and water.
• To serve, scoop the Red Rubies into small glasses. Drizzle Jasmine Simple Syrup and coconut milk or cream on top. Serve immediately.
• Boil the sugar and water with the jasmine essence to flavor your syrup. Pour into squeeze bottles. Refrigerate.

TUB-TIM GROB

Steps:

• Take water chestnuts, about 10-15 pieces.
• Slice each chestnut into half, making two round disks.
• Make two cuts into the two disks to make 6 equally sized pieces.
• Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well.
• Drain the chestnuts of any juice.
• Put tapioca flour in a big bowl.
• Drop the chestnuts in and shake the bowl around to coat the chestnuts with flour.
• Scoop the chestnuts into a strainer to get rid of the excess flour.
• Put it into another bowl.Spray some water on the chestnuts with a misting spritzer. Put them back in the flour bowl. Coat them with flour again.
• Boil a pot of water. When boiling, dump the coated water chestnuts inches The cooked "rubies" will float, scoop them up in a strainer and dump them in ice water.
• In a small cup add sugar and water to make syrup. Microwave the cup for 3-4 minutes depending on your microwave.
• Divide the rubies into equal amounts and set in two bowls.
• Pour out water from the bowls.
• Add half of the coconut milk and half of the syrup to make one serving.
• Serve with crushed ice in the summer time.