Tub Tim Grob

1. 1

   Prepare the Water Chestnuts

   Peel fresh water chestnuts and cut them into very small bite-sized pieces, approximately 1/4 inch cubes. If using canned water chestnuts, drain and rinse them well before cutting.

2. 2

   Color the Water Chestnuts

   In a bowl, mix the red food coloring with 2 tablespoons of water. Add the water chestnut pieces and toss to coat evenly. Let them sit for about 10 minutes until they turn a deep red color throughout.

3. 3

   Coat with Tapioca Starch

   Place the tapioca starch in a large bowl. Add the colored water chestnuts and toss well to coat each piece completely. Shake off or strain away any excess starch. For a chewier, gummier texture, you can apply a second layer of starch.

4. 4

   Boil the Rubies

   Bring a large pot of water to a rolling boil. Add the coated water chestnuts and cook for approximately 1 minute, or until they float to the surface. This is crucial - they should cook quickly to maintain their crunch.

5. 5

   Ice Bath

   Immediately transfer the cooked water chestnuts to a bowl of ice-cold water. They will transform into shiny, clear red rubies. If you notice any white spots remaining from the starch, briefly boil them again for a few seconds.

6. 6

   Make the Sweet Coconut Syrup

   In a small saucepan, combine 1/2 cup water and 1/2 cup sugar. If using pandan leaf, add it now. Bring to a gentle simmer, stirring until sugar completely dissolves. Simmer for 10-15 minutes to infuse the pandan flavor. Remove from heat and let cool to room temperature.

7. 7

   Add Coconut Milk

   Once the sugar syrup has cooled completely, remove the pandan leaf and stir in the coconut milk. Mix well. Taste and adjust sweetness if needed. Chill in the refrigerator until ready to serve.

8. 8

   Assemble and Serve

   To serve, place crushed ice in serving bowls. Add a generous portion of the red rubies, then ladle the sweetened coconut milk over the top. Stir gently and serve immediately while cold and refreshing.

• •Use fresh water chestnuts for the best crunch. The texture is incomparable to canned versions.
• •Don't skip the ice bath step - it's what makes the rubies translucent and shiny.
• •Make sure your water is at a rolling boil before adding the coated water chestnuts.
• •The tapioca coating should be chewy but not gummy. If it's too thick, use less starch or don't double-coat.
• •This dessert is best consumed the same day it's made, as the tapioca coating hardens when refrigerated.
• •For a natural red color, you can use beet juice or dragon fruit instead of artificial food coloring.
• •The pandan leaf adds an authentic aromatic flavor to the coconut milk - don't skip it if you can find it.
• •Keep everything well-chilled for the most refreshing experience.
• •You can make jasmine water by floating fresh jasmine flowers on water overnight, then use it in place of plain water for the syrup.

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Tub Tim Grob is a classic Thai dessert that has been enjoyed for generations in Thailand. The name literally translates to 'crunchy ruby' or 'crispy pomegranate seeds,' describing both the appearance and texture of the dish. The dessert was created to resemble pomegranate seeds (tub tim in Thai), which are considered precious and auspicious. The clever use of water chestnuts coated in tapioca starch creates a unique textural experience - crunchy on the inside with a chewy exterior - that has made this dessert a beloved staple at Thai restaurants and dessert stands. It's particularly popular in Bangkok and central Thailand, where it's often served at floating markets, street food stalls, and in restaurants as a refreshing way to end a spicy meal or cool down on a hot day.

Authentic Tub Tim Grob uses fresh water chestnuts for their superior crunch - this is non-negotiable for the best texture. The tapioca coating should be thin enough to remain chewy but not gummy. Traditional versions infuse the coconut milk with pandan leaves for an aromatic fragrance that's distinctively Thai. In Thailand, this dessert is often part of a larger dessert stand where you can customize your toppings, choosing from jackfruit, coconut jelly, sago pearls, and more. The dessert must be served ice-cold with generous crushed ice to be truly authentic. Some traditional vendors make jasmine water by floating fresh jasmine flowers on water overnight and use it to make the syrup, adding another layer of floral aromatics. The key to authenticity is the textural contrast: crunchy water chestnuts, chewy tapioca coating, creamy coconut milk, and cold ice all in one spoonful.