Tub Tim Grob Recipe -Thai Special
Tub Tim Grob is a popular Thai dessert known for its refreshing sweetness and delightful texture. It features crunchy water chestnuts coated in a vibrant red tapioca flour layer, served in a bowl of sweet coconut milk with crushed ice. The combination of chewy, crispy, and creamy elements makes it a perfect treat to enjoy on a hot day, offering a balance of lightness and indulgence.
- Prep Time30 min
- Cook Time20 min
- Total Time50 min
For the Water Chestnuts:
- 1 cup water chestnuts (diced)
- ½ cup tapioca flour
- 2-3 drops red food coloring
- ½ cup water
For the Coconut Milk:
- 1 can (400ml) coconut milk
- ¼ cup sugar
- ¼ tsp salt
For Serving:
- Crushed ice
Prepare the Water Chestnuts:
In a bowl, mix diced water chestnuts with red food coloring and a little water. Stir until coated.
Add tapioca flour and toss until evenly coated.
Cook the Chestnuts:
Boil water in a pot. Add coated chestnuts and cook until they float (about 1-2 minutes).
Remove and place them in cold water to prevent sticking.
Prepare the Coconut Milk:
In a saucepan, heat coconut milk with sugar and salt.
Stir until dissolved, then let it cool.
Assemble the Dessert:
Add cooked chestnuts to a serving bowl.
Pour coconut milk over them.
Top with crushed ice and serve immediately.
Recipe Notes:
Adjust sweetness by adding more or less sugar.
For extra fragrance, add pandan leaves while heating the coconut milk.
Serve immediately to enjoy the best texture.
