Tub Tim Grob

🧂Ingredients

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• 8 oz canned whole water chestnuts(One can, drained. Fresh also work.)
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• 10 drops red food colouring(10 to 15 drops, or beet juice.)
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• 0.25 cup tapioca starch(Up to 1/2 cup for a thicker coating.)
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• 0.5 cup sugar(For the syrup.)
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• 1.5 cups water(For the syrup.)
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• 2 leaves pandan leaves(One for the syrup, one for the coconut milk.)
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• 1 dash rose water(Optional; or orange blossom water. Both are strong, so add a little at a time.)
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• 0.75 cup coconut milk
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• 0.25 cup water(For the coconut milk.)
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• 0.13 tsp salt(For the coconut milk.)
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📝Instructions

Highlighted techniques open a deep-dive. Time phrases include a built-in timer.

1. 1

   Cut the water chestnuts into roughly 1 cm cubes. Cover them with water and add red food colouring (about 10 to 15 drops) until the water is bright red; leave them to soak.

2. 2

   Make the syrup. Boil one pandan leaf in the 1 1/2 cups of water for 10 minutes 10 minutes, then stir in the sugar until it dissolves. Add the rose water if using, then chill completely.

3. 3

   Make the coconut milk. Boil the coconut milk with the 1/4 cup of water, the salt and the second pandan leaf for 5 minutes 5 minutes, then chill.

4. 4

   Bring a large pot of water to a boil and set a bowl of ice water beside it. Drain the chestnuts, then toss them with the tapioca starch about 2 tablespoons at a time until every piece is coated white and none stick together. Shake off the excess in a strainer.

5. 5

   Cook the rubies in two batches. Scatter them into the rapidly boiling water, stir briefly, and boil for 2 to 3 minutes 3 minutes (about a minute after they float). Dip a few into the ice water: the coating should settle into a clear gel. If many show white, uncooked starch, boil a minute longer. Move the batch to the ice water.

6. 6

   Once cool, drain the rubies. Keep them at room temperature rather than in the fridge; they hold for the day.

7. 7

   To serve, spoon rubies into bowls with ripe jackfruit (fresh or canned in syrup) or young coconut meat if using. Add syrup until it almost covers them, then a couple of tablespoons of coconut milk (about 2 parts syrup to 1 part coconut milk). Add crushed ice and stir until very cold.