Rubies in Coconut Milk - Tub-tim Grob ทับทิมกรอบ

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Tub Tim Grob, coconut milk based dessert that is very popular among Thais when the weather is hot. The small reddish/pinkish jewels are water chestnut covered with tapioca flour, served with sweeten coconut milk and shaved ice. Shredded jackfruit and jellied coconut flesh can be added to this dessert to make it extra special.

Jellied coconut flesh (มะพร้าวกะทิ in Thai or macapuno in the Philippines) occurs when the coconut lacks an enzyme that turn its flesh into a normal coconut flesh. The flesh continues to develop in the jelly state.

Tub Tim translated literally is either ruby or pomegranate. The name has never been an issue until Thai food became well known in the west, and an English translation was needed. To properly translate and explain this dessert, looking back and searching for the history should give clues. Unfortunately, there was no historical facts that we can rely on for how this dessert came about. However, if you look at Thailand's neighbor, Vietnam, this exact dessert exists (Suong Sa Hot Luu). The red kernels are known as lựu or pomegranate. However, for the Thais, pomegranate originated outside of Thailand, but rubies were in the ground in provinces south of Bangkok. Many Thais must have thought the word 'tub tim' refers to rubies because now that you can also get 'moragote grob' or crunchy emerald!

When visiting Thailand, try 'tub tim grob' with jackfruit and the jellied coconut. The taste, texture and fragrant of the combined ingredients is indescribably delicious!

2 Servings, Prep Time: 25 Minutes, Total Time: 25 Minutes

1/3 cup coconut milk
5 drops red food coloring
1/3 cup sugar
1/2 cup tapioca flour
1/4 cup water
1/2 can water chestnuts

Tips and Techniques

Now that UHT coconut milk is available. I highly recommend them over canned or frozen coconut milk for making desserts. However, if you have access to fresh coconut milk, that's real deal!
Add thin strips of jackfruit if it's available to you. It will be a great color contrast and delicious addition.
You may need more than 1/2 cup of tapioca flour if you like thick and plump rubies. Repeat the water spritzer and flour a few times.

Method

Take half a can of water chestnuts, about 10-15 pieces. Use fresh water chestnuts if you like, but the ones in the can are already peeled and ready to be used. 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. If you would like to use other natural food coloring, I would recommend beet juice that comes from boiled beets.

The next step is to turn the red chestnuts into rubies. 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. Here is the secret: spray some water on the chestnuts with a misting spritzer. Put them back in the flour bowl. Coat them with flour again. If you want bigger rubies, repeat the spraying and flouring.

Boil a pot of water. When boiling, dump the coated rubies in. The cooked rubies will float and show their beautiful color. 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 2-4 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. You can use more or less of the syrup. Serve with crushed ice in the summer time.