Tab Tim Grobb

Tab Tim Grobb - Crunchy Rubies

This is a superb dessert. Most of my Thai friends say this is their favorite.
It certainly is mine.

Ingredients (per 1 serving)
30 grams - Peeled Water Chestnuts, boiled and diced (can use canned)
2 Tbls - Red Color Grenadine
2 Tbls - Tapioca flour
.5 cup Coconut milk
2 cups - Water (for boiling)

Syrup
.5 cup - Sugar
.25 cup - Water
1-2 Pandanus leaves. If you can not find Pandanus leaves, you might try "Essence of Pandanus" which comes in a small bottle. A little goes a long way.

Method:
Cut Water Chestnuts into small pieces and soak in Grenadine for at least 1 hour.


















Prepare syrup by putting sugar, water and pandanus leaves (tear to release aroma) bring to boil then simmer for 15 min (until sugar is disolved).














Prepare Coconut mixture by adding a pinch of salt to the coconut milk in a pan, bring to a boil, keep stiring so it does not separate, then set aside to cool


After Water Chestnuts have soaked for at least 1hr, place into Tapioca flour, shake and evenly coat. Spray some water on the coated water chestnuts to ensure the coating is even and sticks. Once coated, transfer to a dry plate. Also separate each one if they are sticking together.


















Bring 2 cups of water to a boil then add the coated water chestnuts, give a little stir making sure the water chestnuts separate.


When the water chestnuts float to the top, they are done. As they rise to the surface, remove with a strainer and place immediately to a bowl of ice cold water (I also include ice cubes).















When all items are cool, prepare the serving bowl by adding in the coconut mixture along with ice cubes, then add in the "rubies" (water chestnuts). The syrup is very sweet, so pour in a small portion. Serve the syrup on the side for those who wish to add more for a sweeter taste.


The tapioca adds a jelly coating to the crunchy water chestnuts giving this dessert a very unique texture. And excellent taste.