Friday, January 1, 2010

Red Ruby Chestnut Morsels/ Thup Tim Grob

Ruby-Thup-Tim-Grob

Happy New Year to everyone!!!
I shall start the New Year with something sweet...with the hope that 2010 will be as good as ... or better than 2009

2009 was a good year with the exception of the last two weeks of December, I had to make my pilgrimage to the hospital again!! 'Woman - we have a lot of 'tweaking' here and there ... nothing major or cosmetic...
And according to Malay "beliefs", we aren't allowed to consume certain type of food or fruits after having a surgery, be it major or minor!! We aren't allowed to have eggs, prawns, squids as it may cause irritation, inflammation and may leave a nasty scar!!
Anything that is considered 'cold' is a No! No!. Pineapple may cause bleeding and its considered 'cold' fruit. Jackfruit is a definite NO... it is one of the 'cold' fruits and it will cause the patient to feel 'chill' on the inside and bloat!!!
So I made this dessert the very weekend before I went under the scalpel....knowing very well that I will and dare not 'go against' the 'beliefs'...

This is one of my favourite Thai desserts...I love the taste of jackfruit with coconut milk and crunchiness of the red ruby. Never fail to order this delicious dessert ... whenever I visit any Thai restaurants..
Just imagine... me... in Bangkok?? I'll be going round the 'stalls' and 'malls' looking for the best Thup Tim Grob!! instead of shopping!!! Mr H will be very please to read this!!

  • 1 canned jackfruit - thinly sliced, reserve the syrup
  • 20-30 pieces of fresh (or frozen or canned) water chesnuts - diced
  • red colouring
  • 1/2 tapioca flour
  • 5 cups of water
  • 1 canned coconut milk
  • optional - syrup* (bring to boil sugar and water with pandan leaves until thickened)
  • optional - crushed ice cubes
For the Red Ruby:
Sprinkle a few drop of red colouring into the diced water chestnuts and toss until bright red.
In a snaplock plastic bag, add the tapioca flour then the water chestnuts. Shake until thoroughly coated. Put the mix in a colander and shake off the excess flour.
Bring 5 cups of water to boil, add the coated water chestnuts and simmer for 3 minutes. Drain water and immediately plunge into cold water (or ice water). Drain again.
Tip: its best to use fresh water chestnuts  in this recipe... if one can't find one, then use the frozen water chestnuts... if neither can be found... no choice but to use canned waterchesnuts(still crunchy but not as sweet)

To serve: put a little red ruby (water chestnuts) into a dessert glass or bowl. Add coconut milk, the reserve jackfruit syrup (or add more syrup*), little jackfruit strips, and crushed ice...
serve them chill

3 comments:

  1. The jackfruit dessert looks scrumptious! I love it.
    Happy New Year!

    ReplyDelete
  2. Wonderful colors! What a great way to start 2010!! Happy New Year!

    ReplyDelete
  3. Angie,
    Happy New Year

    mycookinghut,
    Selamat Tahun Baru...

    ReplyDelete