Now it is summer in Australia, and the dessert that comes to my mind is Tub tim grob because it is served with crushed ice and it is very pretty and refreshing - Charinya Ruecha of @charinyas_kitchen
Have you ever heard Thai people joke about the weather in Thailand? They say there are only 3 seasons in Thailand: hot, hotter and hottest. I think that is kind of true. As it is hot
most of the time, it has affected the way that people eat too. Thai people love cold drinks, preferring soft drink with ice, dessert with ice and even some meals that include ice like Kow chae.
Now it is summer in Australia, and the dessert that comes to my mind is Tub tim grob because it is served with crushed ice and it is very pretty and refreshing.
Tub tim grob (or tub tim krob) is also known as “pomegranate seeds” or “rubies” because of its appearance. The dessert is made from water chestnuts cut into small cubes, coated with
tapioca flour then boiled and served in syrup and coconut milk and topped with some crushed ice.
The method is easy and fun to make. You can even get the kids involved with this. Let’s see the ingredients.
INGREDIENTS
For the water chestnuts
For the Syrup
For Coconut topping
Extra to serve
Method
1. Cut the water chestnuts into small cubes. I like mine about 1cm size. The cube will get bigger when coated with flour and you don’t want to cut them too small as they will lose their texture. 2. Add the red colouring in a bowl and mix with enough water to cover the chestnuts. Dye the water chestnuts for 15-20 mins. 3. Make the syrup by boiling water with sugar until the sugar dissolves, then lower the heat and simmer for 5 mins. Leave it to cool down and set aside. 3. Boil about a litre of water with pandan leaves. 4. Add the flour in a tray. Drain the water chestnuts and coat in the flour. Shake off excess flour. 5. Place the coated water chestnuts in the boiling water. While waiting, prepare a bowl of icy cold water nearby. 6. When the water chestnuts are ready, they will float to the top and be translucent. Remove them from the hot water using a slotted spoon and place into the prepared icy water. Leave them to cool down. 7. Drain and soak in the syrup ready to serve. 8. Make the coconut topping by adding salt to the coconut cream and stir until mixed well. To serve, put some tub tim grob in a small serving bowl and top with jackfruit, coconut cream and crushed ice. Serve immediately. Enjoy
Check out Charinya's awesome work here
Also, don't miss out on Charinya's other posts!
Meing Moo Sam Chan: Boiled Pork Belly Salad Wrap with Peanut Dipping Sauce Old Style Glass Noodle Salad | Yum Woon Sen Crisp Fried Noodle | Mee Krob Thai Pork and Tapioca Dumplings Recipe | Sakoo Sai Moo | สาคูไส้หมู Asian Style Braised Beef with Rice | Khow Nua Ob Fried Sweet Potato Balls: Kanom Kai Nok Kra Ta Grilled Pork Skewers with Sticky Rice | Moo Ping | ข้าวเหนียวหมูปิ้ง Sen Mee Rad Na | ราดหน้า Sen Mee Pad See Ew | ผัดซีอิ๊ว Yum Sen Mee Plara Thai Red Curry Sausage Roll Thai Chili Relish | Nam Phrik Ta Deang Khao Keang dishes part 2: Stir fried pumpkins with eggs | Pad fak thong sai kai Khao Keang Dishes Part 1: Pad Prik Khing Braised Chicken with Pickled Green Mustard Recipe Braised Beef and Tendon Recipe Thai-Style Congee Recipe | Jok Wat Dhammadharo Turmeric Chicken Skewer Recipe | Gai Yang Khamin Minced Prawns and Pork in Coconut Milk | Lone Goong Tom Yum Goong Recipe | Thai Hot and Sour Soup | ต้มยำกุ้ง Crying Tiger Recipe: Sua Rong Hai Pad Thai Recipe Crispy Rice Salad with Fermented Pork Recipe: Nam Khao Fermented Fish: Pla Rah Sub Grilled Banana with Coconut Cream Caramel Recipe Thai Style Chicken Biryani Recipe (Khao Mok Kai) My Essential Ingredients Red Sticky Rice Recipe: Kow Nhiew Dang ข้าวเหนียวแดง A Traditional Thai Isaan Wedding Guest Blogger: An Interview with Charinya Ruecha of @charinyas_kitchen
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