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    Home » Articles » Thai Food and Travel » Vegan Thai Recipes

    Red Rubies in Flowery Coconut Syrup

    18 April, 2013 by Kip 1 Comment

    Tub Tim Grob

    Home made tub tim grob

    Some of my fondest memories of Bangkok involve late night street dining, sweating in oppressive heat alongside a chef and his fiery wok. It feels unnatural at first, eating hot food in a hot climate, but it's part of the charm of the package, and it is a welcome treat after the sun has set and the air has dipped a few degrees in temperature. When I consider my dream meal, it always involves snacking from a selection of BKK street carts, followed by a big bowl of tub tim grob to cool me down.

    Thai Tub Tim Grob

    Coating the dyed chestnut in tapioca starch

    So what is it? It's a ridiculously easy, refreshing, not at all heavy Thai street sweet made with water chestnuts, coconut, and sugar syrup. If you can't be bothered to wait overnight for the jasmine water, you can use jasmine essence (I've cheated and use jasmine tea brew too). Control the sweetness by how much syrup you add (feel free to mess with the coconut milk to sugar ratios to suit your own tastes), and there's always space for chunks of fruit and/or other common Thai dessert ingredients (corn, beans, palm fruit...)

    Tub Tim Grob

    Street vendor portions of rubies at Chatuchak weekend market

    Tub Tim Grob

    Serves 2
    • Ingredients
      • 120 millilitres (½ cup) jasmine water
      • 100 grams (½ cup) sugar
      • 10-12 water chestnuts from a can, cut into ¼ inch pieces
      • ½ teaspoon pink or red food colouring
      • 40 grams (½ cup) tapioca starch
      • 60-80 millilitres (¼ to ⅓ cup) thick coconut milk or coconut cream
      • Crushed ice
    • Directions/Method
      1. To make the jasmine water, place 12-15 dried jasmine flowers in 1 litre of just boiled water. Cover and leave overnight. Strain flowers out.
      2. Combine the sugar and jasmine water in a saucepan and simmer over medium-high for about five minutes, or until the sugar is dissolved and the liquid is syrupy. Allow to cool to at least room temperature (or refrigerate).
      3. Mix the diced water chestnut with the food colouring, stirring until the pieces are uniformly dye. Add the tapioca starch and continue to mix until the water chestnuts are completely coated. Sift away and excess flour, and boil the pieces until they float. Drain and submerge in cold water.
      4.  Add a handful of crushed ice to a bowl, plus 3-4 tablespoons of the sugar syrup. Top with half of the chestnut rubies and drizzle 2-3 tablespoons of coconut milk/cream on top. Add corn, jackfruit, lychee, or other tropical fruits if desire.

    More Vegan dessert recipes

    • Spiced vegan turmeric cookies
    • Vegan kanom baa bin (Thai coconut pancakes), take two
    • Vegan butter mochi with rose, makrut lime leaf, and saffron
    • Vegan Thai fried ice cream ไอศครีมทอด

    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below. Please do not comment about nonvegan products or activities.

    Comments

    1. veganinbrighton

      April 30, 2013 at 7:50 pm

      That looks so fancy and delicious.

      Reply
    2. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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