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Siamese Ruby (Tub Tim Grob) Recipe

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This recipe for Siamese Ruby (Tub Tim Grob), by , is from Treats from our Travels: Our Eating Itinerary , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ben Wallace


-1 cup canned water chestnuts
-pomegranate juice

-1 cup sugar
-1 cup water
-1 pandanus leaf
-1/2 cup tapioca flour
-half and half or evaporated milk
-1/2 cup young coconut meat, sliced into small strips
-shaved ice (as desired)

Soak the water chestnuts in just enough pomegranate juice or food coloring to cover. Let rest for 20 minutes or until the water chestnuts have absorbed the red color.

Combine syrup ingredients in a saucepan over medium heat. Bring to a boil, then let simmer for 3-5 minutes until the syrup thickens.

Drain the soaked water chestnuts and roll in tapioca flour, then place in a wire-mesh strainer and shake to remove excess flour.

In a medium pot, bring hot water to a boil and cook the coated water chestnuts, about 2-3 minutes; the water chestnut “rubies” will float to the surface when they are ready. Remove with a wire-mesh strainer arid steep in the sugar syrup.

To serve, ladle rubies and syrup into glasses, add half and half (about 2-3 oz per serving) and coconut meat, and top with shaved ice.

Personal Notes:
Personal Notes:
Makes: 3 to 4 Servings
Preparation Time: 35 Minutes
Cook Time: 10 Minutes




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