Snack · 45 min · thai

Tub Tim Grob (Water Chestnut Rubies)

Water chestnuts does the heavy lifting here, with tapioca starch rounding it out. A Thai snack that takes 45 minutes, start to finish. It is weeknight cooking that still hits your targets — 3 grams of protein per serving. Simple enough for a Tuesday, good enough to serve to guests — that is the whole idea.

✓ USDA-verified nutrition data

Ingredients

• 1 8-oz can Water chestnuts
• 1 cup Tapioca starch
• 4 drops Red food coloring
• 2 cups Coconut milk
• 3/4 cup Sugar
• 1/2 cup Jackfruit in syrup
• 1/2 tsp Salt

Steps

1. Toss the drained water chestnuts with the red food coloring until every piece glows ruby-red. This is where the rubies in the name come from. The color should be jewel-toned, not pink.
2. Dredge the red chestnuts in tapioca starch, shaking off the excess, then drop them into boiling water. When they float to the surface, they are done, about 2 minutes. Scoop into ice water immediately to set the chewy coating.
3. Simmer the coconut milk with the sugar and salt until the sugar dissolves completely. Do not boil it hard. You want it silky, not split. Chill until cold.
4. Drain the rubies and divide among bowls with the jackfruit strips. Pour over the cold sweetened coconut milk.
5. Serve over crushed ice for the full street-dessert experience. The contrast of chewy rubies, fragrant jackfruit, and ice-cold coconut milk is pure Bangkok summer.

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