Tub Tim Grob (Red Rubies in Coconut Milk)

Asian Food Fest No. 2 (November) ~ Thailand
I believe this famous Thailand dessert, Tub Tim Grob (Red Rubies In Coconut Milk), need no introduction and this dessert is always well receive by everyone.

Do feel free to use the beetroot juice to substitute to the red food colouring or use soya milk over the coconut milk if you prefer a more healthier version to this dessert.

TUB TIM KROB (Red Rubies in Coconut Milk) 

Ingredients 
½ cup water chestnut, cut small into cubes size
Red food colouring / or ¼ cup beetroot juice
½ cup tapioca flour
¼ cup water
¼ cup sugar
½ cup coconut milk
Ice cubes 

Method

In a blender, whisk the coconut milk, water, sugar and some ice cubes together till become thick and smoothie.  Place the smoothie into the freezer.

Peel the water chestnuts and cut into small cubes. Mix the few drops red food colouring with some water (depends how red colour you desire) and coat the water chestnuts into the red colouring mixture. 

OR if using the natural beetroot juice, soak the water chestnuts cubes into the beetroot juice for 5-10 minutes, and drain.

Add the red rubies into the tapioca flour and coat them all over.  (If you prefer to have a thicker starch coated, spray the red rubies with some water, and coat another layer of tapioca over again.  Repeat if you want more thicker coated starch.)

Place the coated red rubies into the hot boiling water and gently stir it so the rubies will not stick together.  Once the red rubies float to surface, remove and immediately put into a bowl of ice cube water. 

To Serve

Scoop some coconut smoothie into the serving bowl and some red rubies on top.  Serve immediately.

* The multi coated of tapioca starch to the water chestnut was inspired from Wendy (Table for 2....or more) .  Please feel free to hop over to view some tutorial photos too.

I am submitting this post to 

 Asian Food Fest ( Thailand ) - November Month hosted by

 Lena of frozen wings