How To Make Tub Tim Grob – Crunchy Gems in Coconut Milk Recipe

• 120g drained water chestnuts
  (1 can)
• 1 cup of water
  
• 1 cup of sugar
• 1/2 cup of potato flour
  
• 1/3 cup of coconut milk
  
• 1/3 cup of sugar (for the sauce)
• 1/3 teaspoon salt
• 1/3 cup of water (for the sauce)
• 3 types of food colouring (we used orange green and yellow)

Special Cooking Equipment Used

• saucepan
  
• mixing bowl
  
• mesh strainer
  

Cooking instructions

Step 1: Add 1 cup of water and 1 cup of sugar to a saucepan, and heat and stir until the sugar is dissolved, then set the syrup aside for a few minutes to cool down

Step 2: Whilst the syrup is cooling, rinse and then dice the the water chestnuts into roughly 1cm x 1cm cubes

Step 3: Separate the syrup into 3 portions, and add colouring (we used green, yellow and orange) to each portion. Mix the colouring in thoroughly.

Step 4: Put 1/3 of the water chestnuts into each cup of dyed syrup, and leave them to soak for about 15 minutes.

Step 5: Drain the syrup away from the water chestnuts, and put them into a mixing bowl with the potato flour, ensuring each water chestnut is coated in flour.

Step 6: Use a sieve to shake off excess flour from the gems

Step 7: Now its time to make the sauce. Heat the coconut milk and salt in a saucepan for a couple of minutes until it begins to boil (don’t heat it for too long!) Then add the 1/3 cup of water and 1/3 cup of sugar, and stir and heat until everything is mixed thoroughly, then turn off the heat and leave until cold.

Step 8: Bring a saucepan of water to the boil, then add the gems and boil for about 10 minutes until they are cooked. You will know they are cooked when they begin to float and are coated in translucent jelly. Drain the water and place the gems into a bowl of cool water to wash and cool them.

Step 9: Place the gems (chestnuts) into a bowl or glass, and pour the sauce over them. You can also add sweetcorn or sliced jackfruit if you wish. Finish by topping with some crushed ice, and serve!