Chewy & Chilled ,Tub Tim Grob (Thai Red Rubies Dessert) : Dessert Time : # 35

Tub Tim Grob, a stunning Thai treat with chewy "red rubies" in a sweet coconut milk soup. It's easier than you think!
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Ingredients :
Red Rubies
Water chestnut 300 g.
Food coloring 2-3 drops
Tapioca starch 100 g.
Water for boiling
Syrup
Fresh coconut juice 300 ml.
Sugar 200 g.
Pandan leaves 2 leaves
Coconut milk soup
Coconut milk 250 ml.
Salt 1/8 tsp.
Pandan leaves 2 leaves
Topping
Young coconut meat
Jackfruit (optional)
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How To Cook :
1. Sweet & Savory Soups: Make two separate broths - one with sugar, coconut juice, and pandan leaves for sweetness, and another with coconut milk, salt, and pandan leaves for a creamy base. Strain both and let them cool.
2. Red Ruby Prep: Dice water chestnuts into small, bite-sized pieces (around 9 pieces per water chestnut, depending on size). Soak diced water chestnuts in red water (food coloring) for 5 minutes.
3. Tapioca Magic: Boil water and create a thin tapioca starch slurry. Slowly drizzle the slurry into boiling water, whisking constantly to prevent lumps. This will become the coating for the red rubies.
4. Cook & Coat: Cook the water chestnuts in the boiling tapioca mixture for 1 minute until they float. Then, dunk them in cold water to stop cooking and finally, in the sweet syrup to add shine and help the tapioca stick.
5. Assemble & Chill! Combine the red rubies (water chestnuts), coconut milk soup, young coconut meat (optional), and crushed ice in a bowl. Enjoy this refreshing and beautiful dessert chilled!
Tips
Don't overcook the red rubies! They can become mushy.
Adjust the amount of red food coloring to your preference.
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Music from Audio library
Back To Portland - TrackTribe
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#dessert #coconut #waterchestnut #rubíes #sweet

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