Tub Tim Grob a Thai Dessert

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Tub Tim Grob a Thai Dessert

Tub Tim Grob a Thai Dessert, Rubies in coconut milk

This is one of the most loved desserts of Thailand, it’s called Tub Tim Grob. The fresh and light tub Tim Grob is served cold. A delightfully refreshing coconut based dessert has clean flavours and it totally deserves to be loved. Personally, I believe this dessert deserves much more acknowledgement in the world of desserts. It’s slightly underrated, right now. You have to try Tub Tim Grob to know what am I talking about.

Tub Tim Grob a Thai Dessert

My first intro to this tub Tim Gorb was at JW Marriot Juhu and since then I became a fan. The cooling and refreshing dessert that doesn’t make you go heavy after a meal is something you should try.

I am showing you how to prepare Tab Tim Grob at home, it’s easy and quick recipe. I am also introducing some tips and tricks along with step wise pictures,  to nail this dessert at home. If by any chance, you are not making it right now. Next time when you see Tab Tim Grob on a Thai menu card, please do order and experience the goodness.

 

 

The other day at my vegetable vendor, I saw these fresh water chestnuts and the first thing occurred in mind was Tub Tim Grob. These were so gorgeous and vibrant; I had to make a table setup for my photo shoot of fresh water chestnuts. Do let me know your thoughts about this particular shot, I can help you with some tips on how to photograph these water drips and how to seize a movement with your camera.

Tub Tim Grob a Thai Dessert

Moving ahead with the tub Tim Gorb –  Tab Tim (ทับทิม) is the Thai word which refers to red ruby or pomegranate. Tab Tim Grob, literally means “crunchy tab Tim. We use tapioca flour along with some food colour to make water chestnut look like red rubies or pomegranate seeds. The gelatinous texture formed by tapioca flour on the outside of each Tab Tim Grob kernel mimics the edible flesh of a pomegranate aril and the crunchy water chestnut inside mimics the inner seed itself.

We use tapioca flour along with some food colour to make water chestnut look like red rubies or pomegranate seeds. The gelatinous texture formed by tapioca flour on the outside of each Tab Tim Grob kernel mimics the edible flesh of a pomegranate aril and the crunchy water chestnut inside mimics the inner seed itself.

Here are few dos and don’t, substitutes and tips/ tricks for the recipe:

1 . If you are wondering what is Tapioca flour – Tapioca is a starch extracted from the roots of the cassava plant. It is used as a coating for fried food, for thickening sauces, pies and puddings. it’s gluten-freelow in calories  — so can also be used in healthy, gluten-free cooking or baking.

Easy available – Urban Platter Tapioca Starch, 300g

If you find you don’t have any tapioca flour when you need it, there are several other starches that can replace it. Cornstarch/potato flour/ rice flour or even refined flour can be used as substitutes in several recipes, depending on the rest of the ingredients and of course what dish you are making.

Today in our Tub Tim Grob – I recommend using cornstarch as a substitute; if you can’t find tapioca flour.

Tub Tim Grob a Thai Dessert

2. Another main component of our dessert is coconut milk – You can easily buy it from the grocery or if you have time and patience make it home. I have friends how prepares fresh coconut milk at home and believe me it amazingly delicious. I am always biased towards coconut -hehe so have a habit to exaggerate.

I am always biased towards coconut -hehe, so have a habit to exaggerate.

Dabur Hommade Coconut Milk, 200ml

How to prepare coconut milk at home-

Take the coconut flesh (the white part)  grated and soak it in hot water. The coconut cream rises to the top, you can skim it off. The remaining liquid is squeezed through a cheesecloth to extract a white liquid that is coconut milk. By repeating this process, the coconut milk becomes thinner. The thicker version is used for desserts and rich sauces.

Note: Coconut milk is different to coconut water.

3. You can omit the red food colouring and it will make a colourless version of Tab Tim Grob which tastes just the same. You can also use red colour from natural sources (fresh beet juice works very, very well).

This link mentioned below is a good option for natural food colouring: I have used it, and it’s good for rest of the baking goods too, especially when making cupcakes for kids.
Sprig Natural Extracts for Colouring Food and Beverage, Paprika Orange, 15ml

4. Shredded soft, fresh jackfruit and jellied coconut flesh can be added to this dessert to make it extra special. This is totally optional.

5. The fun part of this dessert is creating gelatinous texture formed by tapioca flour on the outside of each Tab Tim Grob kernel and the crunchy water chestnut inside.

Tub Tim Grob a Thai Dessert

Tub Tim Grob a Thai Dessert

 

6. The trick here is to coat the water chestnut with tapioca flour twice. Coat the chopped and coloured water chestnuts with tapioca flour once. Sift to separate extra flour. Lightly spray with water to moisten the coated water chestnuts. Make sure that they look moist not wet. Toss the moist chestnuts again with flour.

Tub Tim Grob a Thai Dessert

7. Let the coated chestnuts sit for 20 to 30 minutes. Bring the pot of water to boil. Pour the prepared chestnuts string gently and immediately, so that the chestnuts will not clump together and let it boil for a minute.

Bring the pot of water to boil. Pour the prepared chestnuts string gently and immediately, so that the chestnuts will not clump together and let it boil for a minute.

8. Once the mock pomegranate seeds float to the surface of the water, transfer them from the pot with a slotted spoon into the cold water bowl where they should remain until the dessert is ready to serve.

Tub Tim Grob a Thai Dessert

9. Letting the prepared kernels sit into ice cold water, will make the starch expand to wrap it better.

Ingredients

6 to 7 water chestnuts (cut into ¼-inch cubes)

2-3 drops of red food colouring or 1/2 a cup of beet juice

¾ cup of tapioca starch

Some water to spray, the second coat

For the coconut creamy smoothie

300 ml of coconut milk

A spoon full of rose water

Approximate – 300 gm of Sugar (to taste)

Few ice cubes

Method 

Prepare the coconut smoothie by adding sugar and ice to the coconut milk. Pour into a blender to whizz up till fine. (keep tasting until the mixture is sweet enough for you).

The coconut milk is supposed to be on the sweet side as the water chestnuts are pretty bland.

Add the rose extract to the coconut smoothie and keep in the freezer to chill.

Mix the chopped water chestnut in red food colouring.

Toss the Chestnut dice into a bowl of tapioca starch and make sure each and every piece is coated on all sides. Sift to separate extra flour. Lightly spray with water to moisten the water chestnuts. Make sure that they look moist not wet. Toss the moist chestnuts again with flour.

Let the coated chestnuts sit for 20 to 30 minutes.

Shake excess starch off from the coated pieces; set aside.

Bring a pot of water to a boil.(make sure the water is boiling). Pour the prepared chestnuts into the boiling water; stir gently and immediately, so that the chestnuts will not clump together and let it boil for a minute.

Keep the cold water in a bowl ready and place it close to the stove.

Once the water chestnuts float to the surface of the water, transfer them from the pot with a slotted spoon into the cold water bowl where they should remain until the dessert is ready to serve.

To serve, Put the cold prepared smoothie into your serving dish and top with prepared water chestnut. Serve cold and enjoy!

Tub Tim Grob a Thai Dessert

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Comments

comments

2 Comments

  1. Thank you so much for the appreciation 🙂

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