Red Rubies / Tub Tim Grob

March 09, 2022
Red rubies known as Tub Tim Grob, is a refreshing Thai dessert.
Excellent to serve on hot summer days!

 Red rubies


 

Red Rubies Thai dessert

Red Rubies o r Tub Tim Grob, is one of our favourite Thai desserts (apart from Glutinous Rice with mango).

So what are this red rubies made of?

This refreshing Thai dessert is made of water chestnuts, sliced jackfruit, coconut milk and syrup.

Tub tim means red rubies and grob (krob) means crunchy.


How to make Red rubies?

Full recipe is at the end of this post.

 water chestnuts
1. Water chestnuts cut into cube.
Note : I used frozen water chestnuts as fresh water chestnuts are hard to find in Perth.

 Add red food colouring to the water chestnuts.
2. Add red food colouring to the water chestnuts.

 Coat water chestnuts with tapioca flour.
3. Coat water chestnuts with tapioca flour.

 Cook the water chestnuts in hot boiling water briefly.
4. Cook the water chestnuts in hot boiling water briefly.
This is to create a jelly like coating around water chestnuts.

 Dish out the red rubies from hot water and soak in cold water.
5. Dish out the red rubies from hot water and soak in cold water.

 Drain off the syrup from canned jackfruit into a jug. Set aside to use later.
6. Drain off the syrup from canned jackfruit into a jug.
Set aside to use later.

 Thinly slice jackfruit.
7. Thinly slice jackfruit.

 opening a can of coconut milk
8. A can of coconut milk.
Note : I used canned coconut milk. Again fresh coconut milk is hard to come by.

 Make syrup by cooking sugar, water and pandan leaf.
9. Make syrup by cooking sugar, water and pandan leaf.

How to serve Red rubies?

Red rubies are best served cold with some crushed ice or ice cubes.

 How to serve red rubies

How long can I keep Red rubies?

2 ingredients ; red rubies coated with tapioca jelly and coconut milk will not keep for long.

 Tub tim grob

Other South East Asian dessert that uses coconut milk!

Bubur Cha Cha
Kuih Seri Muka
Bubur Gandum

Video on 'How to make Red Rubies / Tub Tim Grob'






Tub Tim Grob / Thai Ruby Dessert

Tub Tim Grob / Thai Ruby Dessert
Yield: 6
Author: Lisa Ho
Prep time: 15 MinCook time: 5 MinInactive time: 30 MinTotal time: 50 Min
Refreshing Thai dessert made from water chestnuts, jackfruit, serve cold with coconut milk and syrup.
Cook modePrevent screen from turning off

Ingredients

Red ruby dessert
  • 400g water chestnuts (see note 1)
  • 2 tablespoons tapioca flour
  • a can of jackfruit in syrup
  • 400 ml coconut milk (see note 2)
  • red food colouring
Making Sugar syrup
  • 100g sugar
  • 125ml water
  • 1 pandan leaf

Instructions

Prepare Red ruby water chestnuts
  1. Wash and cut water chestnuts into cube.
  2. Add red food colouring and coat them well.
  3. In a plastic bag. add tapioca flour.
  4. Add the water chestnuts into the bag and shake making sure all bits are coated.
  5. Bring a pot of water to boil.
  6. Add coated water chesnuts into the rapid boiling water and let it cook for few minutes.
  7. Dish out from pot into iced cold water.
  8. Strain and keep refrigerated until ready to use.
Jackfruit in a can
  1. Drain the syrup into a bottle or container
  2. Thinly slice jackfruit
  3. Set aside
Making Syrup
  1. Mix sugar, water and pandan leaf in a pot.
  2. Cook until sugar dissolve
  3. Take off heat and let it cool.
How to put together Red Ruby Thai dessert
  1. Use either glass or bowl.
  2. Spoon red ruby water chestnuts into bowl or glass.
  3. Add sliced jack fruit into the glass with some jack fruit syrup from the can
  4. Add additional syrup (depending on how sweet you wish to enjoy your red ruby dessert or if you are adding ice cube or crushed ice)
  5. Add coconut milk into the glass
  6. Add ice cube or crushed ice

Notes

  1. I used frozen water chestnuts as fresh ones are impossible to find in Australia)
  2. I used coconut milk in a can. Another option is to use coconut powder.

Nutrition Facts

Calories

266.51

Fat (grams)

14.05 g

Sat. Fat (grams)

12.30 g

Carbs (grams)

36.72 g

Fiber (grams)

2.44 g

Net carbs

34.28

Sugar (grams)

15.04 g

Protein (grams)

2.72 g

Sodium (milligrams)

27.59 mg

Cholesterol (grams)

0.00 g
https://www.mykeuken.com/2010/01/red-ruby-chestnut-morsels-thup-tim-grob.html
Lisa's Lemony Kitchen
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 Red ruby Thai dessert is refreshing dessert, made with water chestnut, sliced jackfruit and serve with coconut milk. This is also known as Tub Tim Grob.


What was posted on 1st January 2010

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!!
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Comments

  1. Angie's RecipesJanuary 1, 2010 at 1:37 AM

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

    ReplyDelete
  2. mycookinghutJanuary 2, 2010 at 6:08 AM

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

    ReplyDelete
  3. Lisa HoJanuary 2, 2010 at 9:52 AM

    Angie,
    Happy New Year

    mycookinghut,
    Selamat Tahun Baru...

    ReplyDelete

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