12min 4 ppl
Tub Tim Grob (Water Chestnut Rubies in Coconut Milk)
35 minutes
4 people
Medium31–60 min or 7–12 steps
35 min · 7 steps
Medium: 31–60 min or 7–12 steps
240 kcalper person
Protein 2g
Carbs 42g
Fats 8g
About this dish
Diced water chestnuts are coated in tapioca starch to look like glassy rubies, then served over crushed ice in sweet, pandan-scented coconut milk.
Allergy Info
None
Diet Info
Vegan
Ingredients
Fresh Produce
- Pandan leavestied in a knot2
Tins & Jars
- Water chestnutsdrained and diced into 1cm cubes300 g
- Coconut Milkwell shaken, chilled400 ml
Dried Goods
- Tapioca Starchfor coating80 g
- Caster sugarfor the syrup100 g
Spices & Seasonings
- Food colouring pastered, for coating the water chestnutsto taste
- Fine sea salt1 pinch
Utensils
- Saucepan
- Mixing bowl
- Slotted spoon
- Chopping board
- Sharp knife
Method
1
Toss the diced water chestnuts with a few drops of the red food colouring paste until evenly coated.
Approx. 5 minutes
2
Dust the coloured water chestnuts generously with the tapioca starch, shaking off the excess, until each piece is coated in a dry, even layer.
Approx. 6 minutes
3
Bring a saucepan of water to the boil and drop in the coated water chestnuts; cook for 4 minutes until they float and turn translucent.
Approx. 4 minutes
4
Lift out with a slotted spoon and plunge straight into a bowl of iced water to firm up and stop cooking.
Approx. 3 minutes
5
Dissolve the sugar in 200 ml water with the pandan leaves in a saucepan over low heat, simmer for 5 minutes, then remove the pandan and leave the syrup to cool.
Approx. 8 minutes
6
Warm the coconut milk with a pinch of the salt in a small saucepan, stirring, just until it loosens, then leave to cool.
Approx. 4 minutes
7
Drain the ruby water chestnuts and divide between serving glasses, spoon over the cooled syrup and coconut milk, and top with crushed ice.
Approx. 5 minutes
